Turkey Cakes with Spicy Roasted Tomato Salsa

Turkey Cakes with Spicy Roasted Tomato Salsa
Photo by Scott Phillips


  • 3 large plum tomatoes (about 12 oz. total), cored
  • 1 Tbs. fresh lime juice
  • Freshly ground pepper
  • ¼ cup olive oil
  • ¼ cup fine cornmeal
  • 3 Tbs. leftover turkey gravy (or heavy cream)
  • ½ lb. diced cooked turkey (½-inch dice)
  • + 11 more ingredients
    • 1 egg, separated
    • 1 Tbs. chopped fresh cilantro leaves
    • 2 Tbs. chopped fresh cilantro leaves
    • Grated zest of 1 lime
    • ½ tsp. kosher salt
    • 1 Tbs. finely chopped chives or finely diced scallion
    • Kosher salt and freshly ground black pepper
    • 1 hot red or green chile (like serrano), ribs and seeds included, finely chopped
    • 1 fresh red or green chile (like a serrano or jalapeño), seeded and finely diced
    • 1 cup fresh breadcrumbs
    • 2 Tbs. fresh lime juice

Heat the oven to 400°F. Cut the tomatoes in half lengthwise and remove the seeds. Set them cut side down on a foil-lined baking sheet and cook until the skins split and the tomatoes soften, about 10 minutes. Let them cool slightly before removing their skins. Put the skinned tomatoes in the food ...

View full recipe at Fine Cooking


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