Chicken & Mushroom Hash Cakes

2 cups chopped mushrooms (preferably wild ones, like shiitakes)
1 garlic clove, minced
2 cups chopped cooked chicken or turkey (about 10 oz)
2 cups mashed cooked baking potatoes
3/4 cup panko (Japanese breadcrumbs), divided (or use regular dried breadcrumbs)
1/2 c. (2 oz) shredded reduced-fat cheddar cheese
1/3 c. chopped green onions
1 tbl chopped fresh thyme (or 1 tsp dried)
1/4 tsp salt
1/4 tsp pepper
1 tbl canola oil, divided

Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add mushrooms and garlic, saute 5 min. or until tender, stirring often. Combine mushroom mixture, turkey, potatoes, 1/4 c. panko, cheese, onions, thyme, salt and pepper in a large bowl. Divide into 8 equal portions, shaping each into a 1/2" thick patty. Refrigerate 10 minutes. Dredge patties in remaining 1/2 c. panko.

Heat 1-1/2 tsp oil in a large nonstick skillet over medium-high heat. Add 4 patties, cook 2 minutes per side. Repeat with remaining 1-1/2 tsp oil and remaining 4 patties.

4 servings