Roast turkey hash cakes with yoghurt & mint dressing

(11 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Roast turkey hash cakes with yoghurt & mint dressing
Roast turkey hash cakes with yoghurt & mint dressing
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • 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.'


  1. 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.
  2. 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.
  3. Brush egg on both flat sides of the cakes and sprinkle with breadcrumbs, pat down lightly.
  4. 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.
  5. 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.

Your rating

Average rating

  • 3
(11 ratings)

Your comments

comments powered by Disqus

FREE Newsletter