Turkey bubble & squeak

Turkey bubble & squeak

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Prep: 15 mins Cook: 10 mins

Easy

Serves 1

This easy turkey recipe from Joe Wicks uses up leftover meat and veg from Christmas. It’s lean too, meaning you can get an early start on the New Year new you!

Nutrition and extra info

Nutrition: per serving

  • kcal580
  • fat23g
  • saturates13g
  • carbs44g
  • sugars8g
  • fibre10g
  • protein44g
  • salt0.5g
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Ingredients

  • 1 medium parsnip
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 medium potato
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • handful Brussels sprouts
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 rosemary sprig, leaves picked and chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 garlic clove, crushed
  • 100g cooked turkey
    Turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 2 tbsp leftover gravy
    Gravy

    Gravy

    gray-vee

    A thickened sauce made from the juices that ooze from meat and/or vegetables as they cook. Most…

  • 1 tbsp coconut oil
  • cranberry sauce, to serve

Method

  1. 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.

  2. 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!

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