November: Corn Cakes with Thai Turkey Salad
Corn Cakes with Thai Turkey Salad
Featured for November in our 2022 UniPro calendar.
Here’s an easy recipe for that last-minute crowd pleasing, so you can impress without the stress.
INGREDIENTS
| TURKEY SALAD |
MEASURE |
| Fat-free Mayonnaise | 1/4 cup |
| Sambal Oelek Paste | 1 Tbsp |
| Jennie-O Oven Roasted Turkey Breast | 1 cup |
| Green Pepper, Chopped | 2 Tbsp |
| Shredded Carrots | 2 Tbsp |
| Red Pepper, Chopped | 2 Tbsp |
| Green Onion, Thinly Sliced | 1/4 cup |
| Celery, Diced | 1/4 cup |
| CORN CAKES |
Measure |
| Frozen Corn Kernels, Thawed | 2 cups |
| Green Onioon, Thinly Sliced | 1/2 cup |
| Flour | 1/3 cup |
| Salt | 1/4 tsp |
| Garlic Powder | 1 tsp |
| Baking Powder | 1/2 tsp |
| Baking Soda | 1/2 tsp |
| Milk | 2 tsp |
Directions:
- Turkey Salad: Combine all ingredients in a medium bowl. Cover and refrigerate until ready to use.
- Corn Cakes: Combine all ingredients in a medium bowl. Heat a non-stick skillet over medium heat. Drop 1 tablespoon of corn cake mixture about 1 1/2 inches apart in hot skillet. Spread mixture to make corn cakes round. Cook about 2 minutes per side until golden brown.
- Place corn cakes on a serving platter. Top with Thai turkey salad mixture.
Yeild: 18 servings (1-2 corn cakes per serving)