Roast turkey hash cakes with yoghurt & mint dressing
Skill level: Easy peasy
Costs: Cheap as chips
Phil Vickery says: 'My kids love making these as they’re fun to shape with hands, and even more fun to eat!'
- 25g unsalted butter
- 1 small onion, chopped finely
- 450g dry, warm mashed potatoes
- 115g cooked cabbage or sprouts
- 198g tin sweetcorn, well drained
- 225g left over roast or cooked British turkey cut into small pieces
- salt and freshly milled black pepper
- 3 tbsp olive oil
- dry breadcrumbs
- 2 tbsp flour
- 1 large egg, lightly beaten
- vegetable oil for cooking
- 220g low fat yoghurt
- 1 tbsp white wine vinegar
- 4 spring onions, chopped finely
- 2 tbsp freshly chopped mint
- 2 tsp caster sugar
- dash of milk, if necessary
- salad leaves to serve
Phil says: 'Make 8 smaller hash cakes if preferred.'
- Heat the butter in a frying pan and cook the onions for a couple of minutes, until slightly soft and translucent. Transfer to a bowl, and add the mashed potatoes, kale or cabbage, sweetcorn, cooked turkey and salt and pepper. Mix well.
- Add the olive oil and a few dry breadcrumbs to form a firm, but not stiff mixture. Form into 4 balls, flatten slightly, and dust with flour.
- Brush egg on both flat sides of the cakes and sprinkle with breadcrumbs, pat down lightly.
- To make the dressing whisk the ingredients together with a little salt and pepper. If the mixture is too thick add a touch of milk.
- To cook the cakes, heat a little vegetable oil in a frying pan and fry on both sides for 3 minutes. Place a few salad leaves onto a warm plate, top with a cake and a spoonful of yoghurt dressing.