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
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.
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Phil says: 'Make 8 smaller hash cakes if preferred.'