Bread crumbs, whole wheat
(leftover stale; ground up in food processor or blender to make crumbs)
Wheat flour, whole wheat
Cranberry sauce, canned
Apple cider vinegar
Extra virgin olive oil
(trimmed, thinly sliced)
Place roast vegetables in a large bowl. Using a potato masher, mash well. Add turkey, green onion, mustard and breadcrumbs. Stir until well combined. Shape mixture into 12 patties. Place flour on a large plate. Gently toss patties in flour to coat lightly.
Heat vegetable oil in a large, non-stick frying pan over medium-high heat. Cook patties, in batches, for 2 to 3 minutes each side or until golden, adding more oil to pan if necessary. Transfer to a plate lined with paper towel to drain.
Meanwhile, place cranberry sauce, vinegar, olive oil and 1 tablespoon water in a small bowl. Stir until well combined. Place rocket, radish, avocado and pepitas in a bowl. Add 1/2 the dressing to salad. Toss to combine.
Divide salad among serving plates. Top with patties and serve with remaining cranberry dressing.