Boxing Day Turkey & Sprout Bubble-and-Squeak Cakes
These cakes turn properly chilled Christmas leftovers into a crisp Boxing Day lunch. Cooked turkey, sprouts and potato are folded together, browned in a little olive oil and served with a sharp cranberry spoonful. The food-safety bit matters: chill leftovers quickly, keep them cold and reheat until piping hot.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
-
Local shop450g chilled cooked potatoes, mashed or crushed
-
Local shop250g chilled cooked turkey, finely shredded
-
Local shop220g chilled cooked Brussels sprouts, chopped
-
Local shop1 spring onion, sliced
-
Local shop1 tbsp flat-leaf parsley, chopped
-
Local shop1 egg, beaten
-
Local shop2 tbsp cranberry sauce
-
Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 35 minutes from start to finish.
Check the turkey, potatoes and sprouts were cooled quickly after cooking and stored covered in the fridge. Use within 2 days.
Mix the potatoes, turkey, sprouts, spring onion, parsley, egg, salt and pepper in a bowl.
Shape into 8 firm cakes, pressing the edges together so they hold.
Warm the olive oil in a non-stick frying pan over a medium heat.
Cook the cakes for 4-5 minutes on each side until deep golden and piping hot all the way through.
Serve straight away with cranberry sauce. Do not reheat these cakes a second time.
Nutrition
Estimated per serving
Cook's tip
If the mixture feels loose, chill the shaped cakes for 20 minutes before frying. Cold potato firms them up without needing breadcrumbs.
You might also like
Main
Golden Coconut Dahl
A comforting red lentil dahl simmered with coconut cream, turmeric and garam masala. A nourishing, budget-friendly vegetarian main.
Main
Smoky Three-Bean Chilli
A rich, smoky vegetarian chilli with black beans, kidney beans and a hint of cacao for depth. Freezer-friendly and full of fibre.
Main
Rainbow Quinoa Buddha Bowl
A colourful quinoa Buddha bowl with roasted vegetables, pumpkin seeds and a creamy tahini dressing. A wholesome vegetarian main.
Find more like this
Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Diet labels such as Gluten-Free and Dairy-Free describe the recipe as written from the ingredients listed - always check the labels on the specific products you buy.