I had had a taste for turkey, and thought a small-ish breast would be just the ticket.
And it was, except…
The small-ish breast was too big for my newer, bigger air fryer, so oven roasting was the way to go.
And it was good, except…
Even a small-ish turkey breast is way too much for just the two of us.
Seeing as how we had only recently enjoyed a Swiss Turkey Casserole, I was on the hunt for other leftover options.
In the air fryer?
•3 cups chopped cooked turkey
•2 cups mashed potatoes
•1/2 cup grated Parmesan
•1/2 cup shredded Swiss
•1 shallot, finely chopped
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1/2 tsp dried rosemary
•1/4 tsp dried sage
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/4 tsp Aleppo pepper
•2 tbsp water
•1-1/4 cup breadcrumbs
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Combine the turkey with the potatoes, cheeses, and seasonings and then shape the mixture into 12 balls – a two tablespoon metal scoop works a treat for this.
Whisk the egg together with the water in a small bowl, then add the breadcrumbs to another small bowl.
Heat your air fryer to 350º.
Flatten each turkey ball into a patty, then dip in the egg mixture to coat, and then in the breadcrumbs.
Arrange the patties in a single layer on your air fryer rack or basket – you will more than likely need to work in batches.
Lightly spray each patty with olive oil, then pop into the hot air fryer for five minutes.
Turn the patties over, apply more olive oil, then air fry for another four or five minutes, until the patties are golden brown.
Keep warm while you repeat with the remaining patties.
Really, really good.