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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council