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

  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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