This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Turkey bubble and squeak
Item 1 of 1
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.
First published in 2015
Ingredients
Metric
Imperial
Turkey and sprout cakes
- 200g of cooked turkey breast, shredded
- 200g of mashed potatoes
- 50g of Brussels sprouts, cooked
- 1 egg yolk
- 10g of butter
- salt, to season
- vegetable oil
SAVE RECIPE
Method
1
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
2
Preheat the oven to 180ºC/gas mark 4. Line a large baking tray with parchment paper
3
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
- vegetable oil
4
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
5
Remove from the oven and serve hot with cranberry sauce or your favourite chutney
First published in 2015
You may also like
SITES
© Great British Chefs 2023
Get in touch