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Turkey and Sweet Potato Cake, with Cranberry Sauce Aioli

Turkey and Sweet Potato Cake, with Cranberry Sauce Aioli
Turkey and Sweet Potato Cake, with Cranberry Sauce Aioli (WPLG, INC.)

Turkey and Sweet Potato Cake, with Cranberry Sauce Aioli

1 tablespoon olive oil

½ cup yellow onion, small diced

2 garlic cloves, minced

3 cups roasted sweet potatoes, mashed

1 cup leftover roasted turkey, finely chopped

1 cup grated mozzarella cheese

1 cup shredded monterey jack & cheddar cheese blend

¼ cup green onions, sliced thin

1 tablespoon dill, minced

1 egg, whisked

1 cup plain breadcrumbs, plus more for dredging

kosher salt

freshly ground black pepper

Heat the two teaspoons olive oil in a small sauce pan. Add the onion and garlic and cooked over low heat until soft and translucent. Allow to cool to room temperature.

In a large bowl, combine the sautéed onion mixture with the mashed sweet potatoes, roasted turkey, mozzarella and parmesan cheeses, green onions, dill, egg and 1 cup breadcrumbs. Season with a heavy pinch of salt and a few cracks of fresh black pepper. Mix well. Form into small patties, about 2½-inches in diameter. Dredge the patties in the remaining breadcrumbs, pressing lightly to coat. Keep the patties in the refrigerator until ready to cook.

Heat about 2-3 tablespoons vegetable oil in a cast iron or non stick skillet over medium heat. Cook the patties for about 3-4 minutes per side or until nice and golden brown; you can keep them in a 200˚F oven until ready to eat.

Cranberry Aioli

¼-½ cup cranberry sauce

1 cup mayonnaise

Whisk together.