2 small or 1 large sweet potatoes, peeled and diced (about 1 lb/454 g)
1 cup (250 mL) turkey or vegetable broth
1/2 cup (125 mL) frozen peas, thawed
2 1/2 cups (625 mL) Cornflakes, crushed
In a large nonstick skillet, over medium heat cook, turkey, onion, garlic, curry powder and cumin for 5 minutes or until turkey is no longer pink. Add sweet potatoes and broth; bring to a simmer. Add peas; cover and cook for about 10 minutes or until sweet potatoes are tender.
Using a potato masher, mash mixture slightly. Let cool until easy enough to handle. Shape 1/3 cup (75 mL) of the mixture into an oval and carefully coat with cornflakes. Place on parchment paper lined baking sheet. Repeat with remaining ingredients.
Bake in preheated 400 F (200 C) oven for about 15 minutes or until golden.
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