Phil Vickery's turkey bubble and squeak cakes recipe
These bubble and squeak cakes make a delicious midweek supper and are a great way of using up leftover cold meat after a roast.
Ingredients
- 25 g unsalted butter
- 1 small onion, peeled and finely chopped
- 450 g potatoes, cooked and mashed
- 350 g cooked British turkey thigh, chopped
- 300 g cooked cabbage or spinach, chopped
- 3 tbsp olive oil
- 1 handful of dry breadcrumbs
- 2 tbsp flour
- 1 egg lightly beaten
- 4 lightly poached eggs
- 1 jar of hollandaise sauce
- 1 bag of watercress
- 150 g French beans, cooked
- 1 pinch of salt
- 1 pinch of freshly milled black pepper
- 1 splash of vegetable oil for cooking
- 0.9 oz unsalted butter
- 1 small onion, peeled and finely chopped
- 15.9 oz potatoes, cooked and mashed
- 12.3 oz cooked British turkey thigh, chopped
- 10.6 oz cooked cabbage or spinach, chopped
- 3 tbsp olive oil
- 1 handful of dry breadcrumbs
- 2 tbsp flour
- 1 egg lightly beaten
- 4 lightly poached eggs
- 1 jar of hollandaise sauce
- 1 bag of watercress
- 5.3 oz French beans, cooked
- 1 pinch of salt
- 1 pinch of freshly milled black pepper
- 1 splash of vegetable oil for cooking
- 0.9 oz unsalted butter
- 1 small onion, peeled and finely chopped
- 15.9 oz potatoes, cooked and mashed
- 12.3 oz cooked British turkey thigh, chopped
- 10.6 oz cooked cabbage or spinach, chopped
- 3 tbsp olive oil
- 1 handful of dry breadcrumbs
- 2 tbsp flour
- 1 egg lightly beaten
- 4 lightly poached eggs
- 1 jar of hollandaise sauce
- 1 bag of watercress
- 5.3 oz French beans, cooked
- 1 pinch of salt
- 1 pinch of freshly milled black pepper
- 1 splash of vegetable oil for cooking
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 35 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- 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.
Image: freeskyline/Shutterstock
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