A leftover Sunday roast or Christmas dinner gets a fabulous make-over in this bubble and squeak recipe from Graham Campbell. Cooked turkey mingles with Brussel sprouts and mashed potatoes for a brilliant breakfast, savoury starter or tasty snack. To find more creative turkey recipes visit our fantastic turkey collection for inspiration.
Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.
Prepare the ingredients by chopping up the cooked sprouts and mixing them with the shredded turkey and mashed potatoes in a bowl. Add the egg yolk and salt and shape the mixture into 10cm patties
200g of cooked turkey breast, shredded
200g of mashed potatoes
50g of Brussels sprouts
1 egg yolk
salt, to season
Preheat the oven to 180ºC/gas mark 4. Line a large baking tray with parchment paper
In a pan set over medium heat, add a small amount of vegetable oil and fry, colouring on one side then turning to colour the other. Add 10g of butter to the pan to finish the browning process and add a butter finish to the final flavour
10g of butter
Once the patties have been cooked on the pan, place them on the prepared tray in the oven and cook for 10 minutes until browned and cooked thoroughly
Remove from the oven and serve hot with cranberry sauce or your favourite chutney