Gobble up leftovers with turkey hash cakes

Turkey Hash Cake

Serves 6

• 4 gold shallots roughly chopped
• 1 clove of garlic peeled and finely chopped
• Few sprigs of thyme leaves, picked and chopped
• 250g roast turkey or chicken meats, diced into small pieces
• 400g potatoes, peeled, cooked and mashed
• Small handful of parsley, picked, washed and roughly chopped
• Plain flour for dusting
• Baby spinach or ruby chard to serve
• Fried eggs to serve
• Olive oil or clarified butter for cooking
• Salt/freshly ground black pepper

Heat a little olive oil in a heavy based frying pan over moderate heat. Add shallots, garlic and thyme; season with salt and black pepper. Sauté several minutes until shallots become transparent. Remove from heat. Place shallot mixture in large bowl with diced turkey or chicken, mashed potato and parsley. Mix to combine, check seasoning. Preheat oven to 180 degrees Celsius. Shape mixture into hash cakes and dust with plain flour. Heat a little olive oil or clarified butter in large heavy based or non-stick frying pan over moderate heat. Cook cakes on both sides until golden. Place in oven for 8-10 minutes to completely heat through.

Meanwhile, heat a little olive oil in a large heavy based frying pan. Add baby spinach or ruby chard, season with salt and pepper and toss until wilted. Drain on absorbent paper.

To serve divide wilted spinach or chard among plates, top with hash cakes and serve with fried eggs.

Recipe: The Good Life, Courier Mail. December 2004.