Roast turkey hash cakes with yoghurt & mint dressing

Roast turkey hash cakes with yoghurt & mint dressing:


  • Serves: 4
  • Preparation time:
  • Cooking time:

Method

Heat the butter in a frying pan and cook the onions for a couple of minutes, until slightly soft and translucent. Transfer to a bowl, and add the mashed potatoes, kale or cabbage, sweetcorn, cooked turkey and salt and pepper. Mix well.

Add the olive oil and a few dry breadcrumbs to form a firm, but not stiff mixture. Form into 4 balls, flatten slightly, and dust with flour.

Brush egg on both flat sides of the cakes and sprinkle with breadcrumbs, pat down lightly.

To make the dressing whisk the ingredients together with a little salt and pepper. If the mixture is too thick add a touch of milk.

To cook the cakes, heat a little vegetable oil in a frying pan and fry on both sides for 3 minutes. Place a few salad leaves onto a warm plate, top with a cake and a spoonful of yoghurt dressing.

© Phil Vickery

Ingredients

  • 25g unsalted butter
  • 1 small onion, chopped finely
  • 450g dry, warm mashed potatoes
  • 115g cooked kale or cabbage
  • 198g tin sweetcorn, well drained
  • 225g left over roast or cooked British turkey cut into small pieces
  • salt and freshly milled black pepper
  • 3 tbsp olive oil
  • dry breadcrumbs
  • 2 tbsp flour
  • 1 large egg, lightly beaten
  • vegetable oil for cooking

Dressing:

  • 220g low fat yoghurt
  • 1 tbsp white wine vinegar
  • 4 spring onions, chopped finely
  • 2 tbsp freshly chopped mint
  • 2 tsp caster sugar
  • dash of milk, if necessary
  • salad leaves to serve
Star Rating Votes:1503

Nutritional values per portion

Energy 514Kcals
Protein 0g
Total Fat 19.7g
Saturated Fat 6.2g
Carbs 0g
Sugars 0g
Salt 0g
Fibre 0g

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