Turkey Wild Rice Cakes

    3 cups cooked, chopped and shredded Jennie-O® Seasoned Pepper Turkey Breast Tenderloin
    2 cups cooked wild rice
    3/4 cup Italian seasoned breadcrumbs
    1/4 cup mayonnaise
    1 egg, beaten
    1/4 cup basil pesto
    2 tsp Dijon mustard
    1/2 cup chopped green pepper
    1/4 cup finely chopped onion
    1/2 cup canola oil, divided

    Garnish, optional:
    1/2 cup mayonnaise
    1 tbsp basil pesto
    Lemon Wedges

In large bowl, gently combine all ingredients, except oil; form into 8 patties. In large skillet, heat 1/4 cup oil. Add 4 patties; fry 3-5 minutes. Turn; fry an additional 4 minutes. Repeat with remaining oil and 4 patties. Garnish: combine mayonnaise and pesto. Serve with lemon.

4 main course servings; 8 appetizers

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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