Butterball Foodservice | Toasted Panko Turkey Cakes with Jalapeño Jam

Ingredients

• 1. Combined and boil until nappe consistency. Set aside to cool in the pot, once cool transfer to a glass jar.
• 1. Toast panko in a saute pan until golden brown, remove from heat and season with a pinch of salt and pepper, and 1 Tsp cayenne. Set aside.
• 2. Season the turkey with 3tbl salt 1 tbl pepper and 1 tsp cayenne 1 tsp cumin and brown in a sauté until fully cooked 155 degrees Fahrenheit. Cool uncovered until below 40 degrees Fahrenheit.
• 3. Once cooled combine eggs with meat and incorporate panko mixture, mix well and portion into 4 - 4oz portions. Set aside.
• 1. Combine milk, lemon juice, and hot sauce, Set aside.
• 2. In a separate bowl combine flour and all seasonings, set aside.
• 5. Once all the onions are cooked and crispy, check for seasoning, add salt and pepper if necessary and set aside at room temperature. Store on a plate lined with a paper towel to catch excess grease.