Low Country Turkey Hash Cakes
2 medium red potatoes, peeled, boiled till tender and coarsely chopped
8 tablespoons (1 stick) butter, at room temperature, divided
3 cups chopped cooked turkey
1 medium onion, chopped
1 celery rib, chopped
1/2 green bell pepper, seeded and chopped
3 large eggs
1/2 cup heavy cream
11/2 teaspoons salt
Freshly ground black pepper to taste
1 teaspoon curry powder
3/4 cup all-purpose flour
2 cups fine dry breadcrumbs
2 tablespoons vegetable oil
In a bowl, mash the potatoes to a puree with a potato masher or fork, add 4 tablespoons of the butter in pieces, and beat with a wooden spoon or electric mixer till smooth and the butter is completely absorbed.
In a blender or food processor, grind the turkey, onions, celery and bell pepper to a medium texture and transfer to the bowl with the potatoes. Add the egg and stir till well blended. Add the cream, salt, pepper and curry powder and beat till the mixture is smooth. Cover the bowl with plastic wrap and chill for 30 minutes to firm up the texture and allow the flavors to develop.
Shape the hash into 6 patties, dust each evenly in the flour, dip in the beaten eggs, roll in the breadcrumbs, and chill for 30 minutes.
In a large, heavy skillet, heat the remaining 4 tablespoons butter with the oil over moderate heat. Add the cakes and fry on both sides until golden brown and crusty, about 10 minutes in all. Serve hot. Makes 6 servings.
Source: Reprinted with permission from “Southern Fried” by James Villas (Houghton Mifflin Harcourt).
Per serving: 639 calories (50 percent from fat), 35 g fat (17 g saturated, 9.4 g monounsaturated), 212 mg cholesterol, 31 g protein, 47.7 g carbohydrate, 3.3 g fiber, 1,205 mg sodium.