Phil Vickery's turkey bubble and squeak cakes recipe

Phil Vickery's turkey bubble and squeak cakes recipe

TV chef Phil Vickery admits turkey is one of his very favourite foods. As well as being a passionate supporter of all things British, he loves the fact turkey is tasty, versatile, good for you – and something all the family loves.

These bubble and squeak cakes make a delicious mid-week 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

  1. Heat the butter in a frying pan and cook the onions for 2-3 minutes, until slightly soft and translucent.
  2. Place the mashed potatoes, cooked onions, turkey, cabbage and salt and pepper into a bowl and mix well.
  3. 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.
  4. 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.
  5. 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.

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More recipes by Phil Vickery

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