Roast turkey hash cakes with yoghurt & mint dressing Recipe

(32 ratings)
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35 min


15 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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
  • Dressing:
  • 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.'