Turkey And Wild Mushroom Hash Cakes

• Cooking spray
• 2 cups chopped shiitake mushroom caps (about 4 ounces)
• 1 garlic clove, minced
• 2 cups chopped cooked turkey breast (about 10 ounces)
• 2 cups mashed cooked baking potatoes
• 3/4 cup panko (Japanese breadcrumbs), divided
• 1/2 cup (2 ounces) shredded cheddar cheese
• 1/3 cup thinly sliced green onions
• 1 1/2 tablespoons finely chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon canola oil, divided

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and garlic to pan; saute 5 minutes or until tender, stirring frequently. Combine mushroom mixture, turkey, potatoes, 1/4 cup panko, cheese, onions, thyme, salt, and pepper in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Refrigerate 10 minutes. Dredge patties in remaining 1/2 cup panko.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 2 minutes on each side. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 4 patties.

cooking spray, shiitake mushroom, garlic, turkey, mashed cooked baking potatoes, cheddar cheese, green onions, thyme, salt, black pepper, canola oil

Taken from www.myrecipes.com/recipe/turkey-wild-mushroom-hash-cakes (may not work)