Turkey Bubble And Squeak Recipes

TURKEY BUBBLE & SQUEAK

Steps:

• Peel the potato and parsnip, grab a bowl and grate them both into it. Grate or finely slice the sprouts and chuck them into the bowl too. Put the veg in a sieve and squeeze out as much liquid as you can. Return the mixture to the bowl and crack in the egg. Mix and season, then add your rosemary and garlic.
• Now it's time to get your hands messy. Shape the mixture into three rösti patties, equal in thickness. Slice the leftover turkey breast. Put it in a pan with the gravy on a low heat and simmer until the turkey is warm. Heat the coconut oil in a separate frying pan. Cook the röstis for 3 mins each side until golden brown, then put them on a plate, layer with the sliced turkey and add a dollop of cranberry sauce on top. Voilà - a lovely, lean Christmas leftover meal!

TURKEY BUBBLE AND SQUEAK

Steps:

• Preheat oven to 200°C (180°C fan) mark 6. Mash the leftover potatoes in large bowl. Roughly chop the brussel sprouts and mix into the mashed potatoes, season and put to one side.
• Add 1tbsp of goose fat to a large, ovenproof, non-stick frying pan. Mix in the onion and fry gently for 10min until softened. Season and stir in the garlic, cook for a further 3min.
• Tip the onion mixture along with the turkey into the mashed potato mixture and give it a good stir together. Heat the remaining goose fat in the frying pan and spread over the mashed potato mix. Press down and cook over a medium low heat for 5min the put into the oven to cook for 15-20min until golden on top.
• Serve cut into wedges with some fried eggs, if you like.

BUBBLE AND SQUEAK

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper. , Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together. , In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.