Talking turkey

Turkey and cranberry patties with bubble and squeak

Turkey and cranberry patties with bubble and squeak

 

 

 

 

 

 

 

I’ve long been an advocate of leftovers and this supper is as easy and cheap as it comes, and yet packed with flavour. Enjoy.

Turkey and cranberry patties with bubble and squeak
(serves two)

For the patties
250g turkey mince
1 tbsp cranberry sauce
1 tbsp fresh parsley (roughly chopped)

For the bubble and squeak
Leftover veg from the Sunday roast (ours included carrots, mashed sweet potato, potato and
green beans)
Butter and olive oil

Half a savoy cabbage
Butter

1. Mix the mince, cranberry sauce, parsley and seasoning and shape into patties. Place in a pan with a little olive oil and fry on a medium heat until the meat is completely cooked through and the patties are a golden colour.

2. Meanwhile, roughly chop the vegetables and mash together. Place the butter and oil in a pan and add the bubble and squeak mix. Leave to brown, before turning and repeating on the other side. You want a lovely crust to form.

3. Shred the cabbage into fine slices and cook in a pan with a knob of butter and a splash of water. Cook so that there is still a nice bit of bite.

4. When everything is cooked, serve together with a hot chilli jam and if you’re feeling particularly sorry for yourself and in need of some comfort food, lots of grated cheddar.

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