Turkey Potato Pancakes

Ingredients:

• 3 cups shredded peeled potatoes
• 1 1/2 cups finely chopped cooked turkey
• 1/4 cup sliced green onions with tops
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 3 eggs, lightly beaten
• Canola oil
• Cranberry sauce, optional

Directions:

1. In a sieve or colander, drain the potato, squeezing to remove excess liquid.
2. Pat dry; set aside. In a large bowl, combine the turkey, onions, flour and salt.
3. Stir in eggs until blended.
4. Add the reserved potatoes; toss to coat.
5. Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat.
6. Drop batter by 1/3 cupfuls into oil.
7. Fry in batches until golden brown on both sides, using remaining oil as needed.
8. Drain on paper towels.
9. Serve with cranberry sauce if desired.