British turkey bubble and squeak
| Nutritional values per portion | |||
|---|---|---|---|
| Energy | 584Kcals | Carbohydrates | 39.4g |
| Protein | 40.9g | Sugars | 4.6g |
| Total fat | 30.3g | Salt | 0.8g |
| Saturated fat | 10.3g | Fibre | 4.8g |
Serves: 4
Preparation time: 35 mins
Cooking time: 15 mins
Ingredients
25g unsalted butter
1 small onion, peeled and finely chopped
450g potatoes, cooked and mashed
350g cooked British turkey thigh, chopped
300g cooked cabbage or spinach, chopped
salt and freshly milled black pepper
3 tbsp olive oil
dry breadcrumbs
2 tbsp flour
1 egg lightly beaten
vegetable oil for cooking
4 lightly poached eggs
Jar of hollandaise sauce
1 bag of watercress
150g French beans, cooked
Method
Heat the butter in a frying pan and cook the onions for 2-3 minutes, until slightly soft and translucent.
Place the mashed potatoes, cooked onions, turkey, cabbage and salt and pepper into a bowl and mix well.
Add the olive oil and a few dry breadcrumbs to form a firm but not stiff mixture.
Form the mixture into 4 balls, flatten on both sides to make thick cakes, and dust with flour. Brush the cakes all over with egg and coat with more breadcrumbs.
Heat a couple of tablespoons of vegetable oil in a frying pan and cook the cakes on both sides for 3 minutes until golden brown.
Place a little watercress on a warm plate, top with a cake, and a poached egg on top. Serve with French beans and hollandaise sauce.
© Phil Vickery
We love British Turkey because... it's nutritious
We love British Turkey because... it's delicious
We love British Turkey because... it's incredibly versatile
