Turkey Bubble & Squeak Cakes

Winter Warmers

Revitalise your leftovers for the perfect Boxing Day brunch. Pack your traditional bubble and squeak with protein - this will be comforting and simple and so cheap to make. Perfect for breakfast or brunch.

Serves: 4

Prep time: 30 mins

Cook time: less than 30 mins  

Ingredients

  • 450g leftover potatoes (boiled potatoes, roast, or mash - crush with fork if your potatoes are whole)

  • 150g leftover cooked greens (i.e. cabbage, brussels sprouts, peas)

  • 150g leftover cooked root vegetables (i.e. carrots, parsnips, swede)

  • 200g diced cooked turkey

  • 3 spring onions, sliced finely

  • 25g hard cheese, grated

  • salt and pepper to taste

  • ½ tsp fresh or dried parsley (or mixed herbs)

  • plain flour

  • 3 tbsp sunflower or vegetable oil

  • 4 fresh eggs for poaching

  • 2 tsp vinegar

Top Tip

Double the recipe and freeze your cakes once formed into patties or for a fancier breakfast serve with fried eggs, bacon and chutney.

Preparation

  1. Pre-heat your oven to 200°C / 180 F/ Gas Mark 6

  2. Place the leftover potatoes & vegetables in a large bowl. Add the turkey, spring onions, cheese, salt & pepper and herbs and mix to combine.

  3. Split your mix into 8 small portions (coat your hands in flour to make it easier if your mix is wet). Roll your patty into rounds and then slightly flatten. Place in the fridge for 10 minutes to firm up.

  4. Once you have formed a rough patty, put some flour on a plate and coat your potatoes cakes in flour & reform to the get the perfect shape.

  5. Pour 3 tbsp of oil to coat the bottom of a non-stick oven-safe pan. Heat over medium heat and fry each bubble and squeak patty in the hot oil, until browned on bottom side.

  6. The bubble and squeak patties are soft so be delicate. Use a wide spatula to help flip them over, without breaking them. Once golden brown on both sides, place your ovenproof frying pan into the oven for 10 minutes.

  7. Fill a small pan just over one third full of water and bring to the boil.

  8. Add the vinegar and turn down to simmer.

  9. Crack the eggs one at a time into a small bowl and gently tip into the simmering water.

  10. Lightly poach for 2-3-minutes or until desired texture.

  11. Remove the eggs with a slotted spoon and drain on kitchen towels and add one per portion.

Assembly

  1. Place 2 potato cakes into the plate and then place your egg on top. Sprinkle with spring onions.

  2. Season with salt and freshly ground black pepper and serve immediately.

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