1/2 C celery, diced
2 T butter
2 C cooked turkey or chicken
1 1/2 C bread crumbs
1/4 C chopped fresh parsley
1 T chopped fresh sage
1 T chopped fresh thyme
1 1/2 tsp salt
1/2 tsp ground black pepper
4 eggs
4 T vegetable oil
Saute the onionjs and celery in butter over medium heat until soft. Transfer to a large bowl, let cool slightly, then add meat, bread crumbs, herbs, salt, and pepper. Fold in the eggs.
To form the cakes, lightly pack the mixture into a 1/3-cup measure, and then press down into 3-inch cakes on a flour-lined baking sheet. Chill at least 15 minutes, and dust the tops of the cakes with flour.
Fry the cakes in two batches in a nonstick skillet over medium-high heat using 2 T oil per batch. Cook until golden, about 4 minutes, then flip and fry 1-2 minutes more.
I like to eat these with tomatoes and avocado.
