2 cans (15 ounces each) mild red beans in chili sauce, undrained
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon hot pepper sauce
2 cups chopped leftover cooked turkey
2 tablespoons chopped fresh parsley
Cook rice according to package directions.
Heat oil in large skillet over medium-high heat. Add onion, celery, bell pepper and garlic; cook 7 minutes or until tender, stirring frequently. Stir in beans, cumin, salt and hot pepper sauce. Bring to a boil. Reduce heat to medium-low; cover. Simmer 10 minutes. Stir in turkey; cook, uncovered, 5 minutes or until heated through, stirring occasionally.
Add parsley to rice; mix lightly. Spoon onto serving platter; top with the bean mixture.
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons all-purpose flour
1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving
In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.