INGREDIENTS

300g mashed potato
4 slices of turkey
50g cabbage
1 cooked carrot
1 cooked parsnip
Small handful of cooked sprouts
1 egg yolk
Plain flour
A pinch of Sage
A pinch of Parsley

METHOD

Blitz the vegetables, herbs and turkey in a food processor until they form a fine crumble.

Mix with the mash and a whole egg yolk.

Shape into rounds.

Dust with flour then cook in a nonstick pan with a drizzle of olive oil.

They should take about 8 minutes on each side.

Serve topped with a poached egg.

Top Tip: You can use any leftover vegetables in this, such as greens like spinach, and you can even add a handful of cheese or chestnut for extra tasty oomph.

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