recipes-mains

Individual Turkey Bubble & Squeak Cakes with Poached Eggs

by Phil Vickery for British Turkey

Serves: 4

Ingredients

25g unsalted butter
1 small onion, peeled and finely chopped
450g potatoes, cooked and mashed
350g cooked British turkey thigh, chopped
300g cooked cabbage or spinach, chopped
salt and freshly milled black pepper
3 tbsp olive oil
dry breadcrumbs
2 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, cooked

Method

Heat the butter in a frying pan and cook the onions for 2-3 minutes, until slightly soft and translucent.
Place the mashed potatoes, cooked onions, turkey, cabbage and salt and 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 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 and hollandaise sauce.

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