TURKEY HASH CAKES WITH POACHED EGGS FROM PHIL VICKERY
A recipe from Phil Vickery
Good for the kids, or as a Boxing Day breakfast, using leftover turkey and mashed potato.
Prep time: 35 minutes
Cooking time: 15 minutes
1 lb (450g) dry, warm mashed potatoes
350g Chopped cooked turkey, thigh is
best for this.
1 small onion, peeled and chopped
25g unsalted butter
300g cooked cabbage or spinach
3 tbsp olive oil
Salt and freshly milled black pepper
Vegetable oil for cooking
2 tbs flour
1 egg lightly beaten
4 lightly poached eggs
150g watercress or 2 small bunches
Cook the onions in the unsalted butter for a couple of minutes until slightly soft and translucent.
Place the mashed potatoes, cooed onions, turkey, cabbage and salt and pepper into a bow and mix well.
Add the olive oil and a few dry breadcrumbs to form a firm but not stiff mixture. Form into 4 balls and flatten slightly, dust with flour and reserve.
Using a pastry brush, paint egg on both flat sides of the cakes and sprinkle with breadcrumbs, pat down lightly. To finish, heat a couple of tablespoons of vegetable oile in a frying pan and cook the cakes on both sides for 3 minutes.
Place a little watercress on a warm plate. Top with a cake, a little more watercress and a poached egg.
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