Turkey and Brussels Bubble and Squeak Cakes
Ingredients
1kg floury potatoes, peeled, washed and cut into chunks
60g butter
200g Brussels sprouts, trimmed
1 small onion, peeled and very finely diced
300g cooked Totally Traditional Turkey, skinned and chopped
50g plain flour, seasoned with salt and pepper
Rapeseed oil, for frying
Sea salt and black pepper
A little freshly grated nutmeg
4 eggs, poached
Rocket, to serve
Portion Details
Serves 4
Per serving:
973 kcal
53.7g fat
21.2g saturates
12g sugar
2.5g salt
Method
Boil the potatoes in salted water for 15 minutes until tender, drain, add half of the butter and mash well. Meanwhile cook the sprouts for 5 minutes until just tender, drain, cool and shake dry and shred finely.
Heat the remaining butter in a frying pan and fry the onion until just soft, cool slightly and add to the mashed potato.
Mix the sprouts with the turkey, potato and cooked onion and season to taste. Leave until cool enough to handle then shape into 8 cakes.
Tip the flour onto a plate, coat the cakes, and gently tap off the excess flour.
Heat a large frying pan and shallow fry the cake in rapeseed oil, do this in batches for 4 minutes each side, turning carefully.
Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper.
Serve with a little rocket and poached eggs.
