Turkey Bubble & Squeek

Serves 4. Prep time 35 minutes, cooking time 15 minutes

Ingredients

• 25g Unsalted butter
• 1 small onion peeled and chopped.
• 450g potatoes peeled and mashed.
• 350g Cooked Calcott turkey
• 300g Cabbage or sprouts or spinach chopped.
• Salt and freshly milled black pepper
• 2 tbsp olive oil
• Dry breadcrumbs
• 3 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 or peas cooked.

Method

Heat butter in frying pan and cook the onions for 2-3 minutes, until slightly soft and translucent.

Place the mash potatoes, cooked onions, turkey, cabbage and salt & 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 the 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/peas and Hollandaise sauce.