Turkey Bubble and Squeak Patties
  • Serves: 3-4
  • Prep: 25min
  • Cook: 40min
  • Print
Essential Ingredient:
Leftover turkey
350g cooked leftover turkey, chopped

350g cooked leftover vegetables, e.g. Brussel sprouts, cabbage, carrots

350g cooked potatoes, mashed

2 eggs, lightly beaten

salt and ground black pepper

25g plain flour

85g pack sage and onion stuffing mix

4 tbsp oil

For the red onion marmalade (can use a store bought as an alternative)

25g butter

2 large red onions, finely sliced

3 tbsp brown sugar

150ml red wine

3 tbsp balsamic vinegar

To serve:
With the warm marmalade, roasted vine tomatoes and salad leaves.
A great new twist on the classic English dish.
  1. Roughly chop the leftover vegetables and place in a large mixing bowl with the mashed potato and chopped turkey. Add 1 beaten egg and season with salt and pepper and mix well.
  2. Divide and shape into 8 patties and chill for an hour to firm up.
  3. To make the marmalade, heat the butter in a large saucepan. Add the onions and sugar and cook over a medium heat for 15 -20 minutes, stirring occasionally, until the onions start to caramelise and turn golden. Increase the heat and add the red wine and vinegar. Bring to the boil then reduce the heat, cook the onions for a further 15 minutes until most of the liquid has evaporated. Season with salt and pepper. Remove from the heat.
  4. Coat the patties in the flour followed by the remaining beaten egg.
  5. Lightly coat each in the dry stuffing mix. Heat the oil in a large non- stick frying pan. Cook the patties for 3 minutes each side until golden and crisp and the turkey is piping hot.
  6. Drain on kitchen paper.
  7. Please ensure turkey is piping hot before serving.
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