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.

Serves: 4

Prep time: 35 minutes

Cooking time: 15 minutes

 

Ingredients

1 lb (450g) dry, warm mashed potatoes

350g Chopped cooked turkey, thigh is

best for this.
1 small onion, peeled and chopped
finely
25g unsalted butter
300g cooked cabbage or spinach
roughly chopped
3 tbsp olive oil
Salt and freshly milled black pepper
Vegetable oil for cooking
2 tbs flour
1 egg lightly beaten
Dry breadcrumbs
4 lightly poached eggs
150g watercress or 2 small bunches

Method

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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