With all the previous potato talk – here’s another way to enjoy our favorite starch! I came across this recipe and knew I had to try this. Just think. . .you can take your poultry or mashed potato leftovers and turn them into some fried goodness I think I’m salivating again. . .
2 c chopped shiitake mushroom caps
1 garlic clove, minced
2 c chopped cooked chicken/turkey
2 c mashed cooked baking potatoes
3/4 c panko bread crumbs
1/2 c shredded Cheddar cheese
1/3 c thinly sliced green onions
1.5 tbsp finely chopped fresh thyme
1/4 tsp salt
1/4 tsp black peppper
1 tbsp canola oil
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and garlic to pan; saute 5 minutes or until tender, stirring frequently. Combine mushroom mixture, chicken, potatoes, 1/4 c panko, and next 5 ingredients in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/2 in thick patty. Refrigerate 10 minutes. Dredge patties in remaining 1/2 c panko.
2. Heat 1.5 tsp oil in a large nonstick skillet over medium-high heat. Add the patties and cook 2 minutes on each side – you might need to do this in batches. Yields 4 servings (2 patties each).
***I served this with a side of broccoli (2 cloves minced garlic and 1/4 tsp crushed red pepper – sauteed with broccoli — you can also use broccolini – and simmered with 1/2 c water, covered, for about 6-7 minutes) and cranberry sauce.
This was so delicious! That’s all I have to say about this.
Fat: 10 g
Protein: 25.1 g
Carbohydrate: 18.2 g
Fiber: 2.2 g
Cholesterol: 68 g
Sodium: 556 mg