2 C. chopped shiitake mushroom caps (about 4 oz.)
1 garlic clove, minced
2 C. chopped cooked turkey breast (about 10 oz)
2 C. mashed cooked baking potatoes
3/4 C. panko, divided
1/2 C. shredded cheddar cheese
1/3 C. thinly sliced green onions
1-1/2 T finely chopped fresh thyme
1/4 t. salt
1/4 t. black pepper
1 T. 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 C. panko, cheese, onions, thyme, salt and pepper in a large bowl. Divide mixture into 8 equal portions, shaping each int a 1/2-inch thick patty. Refrigerate 10 minutes. Dredge patties in remaining 1/2 C. panko.
2. Heat 1-1/2 tsp oil i large non-stick skillet over medium-high heat. Add 4 patties; cook 2 minutes on each side. Repeat procedure with remaining 1-1/2 tsp oil and remaining 4 patties.