Turkey bubble & squeak
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Ingredients
- 1 medium parsnip
- 1 medium potato
- handful brussels sprouts
- 1 egg
- 1 rosemary sprig, leaves picked and chopped
- 1 garlic clove, crushed
- 100g cooked turkey
- 2 tbsp leftover gravy
- 1 tbsp coconut oil
- cranberry sauce, to serve
Method
- STEP 1
Peel the potato and parsnip, grab a bowl and grate them both into it. Grate or finely slice the brussels 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.
- STEP 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!
