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.
|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
|Frozen Corn Kernels, Thawed||2 cups|
|Green Onioon, Thinly Sliced||1/2 cup|
|Garlic Powder||1 tsp|
|Baking Powder||1/2 tsp|
|Baking Soda||1/2 tsp|
- 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)