Turkey Cakes

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Thinking of what to make today for dinner?  Well you can’t go wrong with these katleti.  They are so juicy and moist inside, and the flavors are incredible. They are made with only turkey so they take no time at all.  I made this recipe from two different recipes.  A little from my moms version and a little from my sister-in-law.  Whenever my mom comes over and I have some made, she will never pass up to have some, and when my mom wants me to make some for her (a woman with more kitchen experience then me) that’s gotta mean something.  Give these a try and you’ll be going in for seconds.

Ingredients:

  • 1.25 pounds ground turkey
  • 1 medium onion
  • 2 large garlic cloves
  • 1-2 slices bread (preferably the crust)
  • ¼ cup milk
  • ⅓ cup fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • oil for frying

Instructions:

  1. In a large mixing bowl place ground turkey, salt and pepper.IMG_0357
  2. Roughly chop onion and put into small blender along with the smashed garlic.  Puree until there are no pieces of onion and or garlic.  Pour into the bowl of meat.IMG_0360
  3. In the same blender puree one piece of bread and milk, until there are no pieces of bread left.  If it’s too runny add a little more bread so it looks somewhat like a paste.  Pour into the bowl of meat.
  4. Mix all these ingredients together until almost combined.IMG_0371
  5. Roughly chop the parsley and mix it into the meat.IMG_0372
  6. In a large skillet, on medium high heat, add enough oil to cover the bottom of the skillet.
  7. Take about a quarter cup of the meat and shape it into an egg, then lightly pat it down to flatten it a bit.
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*Courtesy of sisterhoodofthesimmeringpots
Turkey Cakes
INGREDIENTS
  • 1.25 pounds ground turkey
  • 1 medium onion
  • 2 large garlic cloves
  • 1-2 slices bread (preferably the crust)
  • ¼ cup milk
  • ⅓ cup fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • oil for frying
INSTRUCTIONS
  1. In a large mixing bowl place ground turkey, salt and pepper.
  2. Roughly chop onion and put into small blender along with the smashed garlic.  Puree until there are no pieces of onion and or garlic.  Pour into the bowl of meat.
  3. In the same blender puree one piece of bread and milk, until there are no pieces of bread left.  If it’s too runny add a little more bread so it looks somewhat like a paste.  Pour into the bowl of meat.
  4. Mix all these ingredients together until almost combined.
  5. Roughly chop the parsley and mix it into the meat.
  6. In a large skillet, on medium high heat, add enough oil to cover the bottom of the skillet.
  7. Take about a quarter cup of the meat and shape it into an egg, then lightly pat it down to flatten it a bit.
  8. Place onto the hot skillet and fry, uncovered, on medium-high heat for 3-4 minutes on each side.  Be careful when turning them as there will be a lot of spattering.

 

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