Turkey Cakes With Apple Relish

Ingredients

• 1 cup diced onion
• 12 cup diced celery
• 2 tablespoons unsalted butter
• 2 cups chopped cooked turkey
• 1 12 cups fresh breadcrumbs
• 14 cup chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 12 teaspoons kosher salt
• 12 teaspoon ground black pepper
• 2 -3 pinches crushed red pepper flakes
• 4 eggs
• beaten
• 4 tablespoons vegetable oil
• divided
• 1 cup diced braeburn apple
• 14 cup thinly sliced red onion
• 2 tablespoons unsalted butter
• divided
• 14 cup apple cider or 14 cup apple juice
• 14 cup dry white wine
• 13 cup dried cranberries
• 2 teaspoons chopped fresh sage

Instructions

1. PREPARE THE CAKES:.
2. Saute onion and celery for the cakes in 2 tablespoons butter & crushed red pepper flakes over medium-high heat until soft.
3. Transfer mixture to a large bowl; let cool slightly.
4. Add turkey, bread crumbs, parsley, sage, thyme, salt, and pepper; fold in eggs.
5. Line a baking sheet with parchment paper and dust with flour.
6. To form cakes, lightly pack mixture into a 1/3-cup measure, then press into 3-inch cakes on prepared baking sheet.
7. Chill at least 15 minutes (make sauce while cakes chill); dust tops of cakes with flour.
8. PREPARE THE RELISH:.
9. Saute apple and red onion for the relish in 1 tablespoons butter in a skillet over medium-high heat.
10. Cook until apples and onions are soft, then deglaze skillet with cider and wine.
11. Simmer until liquid is nearly evaporated, about 5 minutes.
12. Stir in cranberries, sage, remaining 1 tablespoons butter, and salt to taste.
13. Keep relish warm.
14. FRYING TURKEY CAKES:.
15. Fry cakes in two batches in a nonstick skillet over medium-high heat using 2 tablespoons vegetable oil per batch.
16. Cook until golden, about 4 minutes.
17. Flip turkey cakes and fry 12 more minutes.
18. Serve with warm relish & enjoy!