black plate of corn cake appetizers topped with turkey salad

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
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


  1. Turkey Salad: Combine all ingredients in a medium bowl.  Cover and refrigerate until ready to use.
  2. 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.
  3. Place corn cakes on a serving platter.  Top with Thai turkey salad mixture.

Yeild: 18 servings (1-2 corn cakes per serving)