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1
In a steamer basket set over simmering water, steam the potato until tender when pierced with a fork, about 18 minutes. Let cool slightly, then peel the potato and coarsely grate it.
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2
Heat 1 teaspoon of the vegetable oil in a large nonstick skillet. Add the mushrooms and cook over high heat, stirring occasionally, until beginning to brown, about 4 minutes. Add the onion and garlic and cook, stirring, until translucent, about 3 minutes. Transfer to a bowl and let cool.
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3
If using cubed turkey breast, pulse in a food processor until coarsely ground or mince by hand.
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4
Add the ground turkey to the mushroom mixture with the potato, ham, milk, parsley, sage, thyme, salt, and pepper and mix well. Shape the mixture into eight 3-inch patties.
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5
Heat the remaining 1 teaspoon vegetable oil in the large nonstick skillet. Add the patties and cook over moderately high heat, turning once, until well browned and cooked through, about 3 minutes per side. Transfer to plates and serve.
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6
Make Ahead: The patties can be refrigerated, covered, for up to 2 days.
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7
Notes: ONE SERVING: Calories 229 kcal, Protein 34 gm, Carbohydrate 11 gm, Cholesterol 82 mg, Total Fat 3 gm, Saturated Fat 1 gm
