Rosamondford Turkey Farm

Turkey and Brussels Bubble and Squeak Cakes with Red Pepper Sauce

turkey bubble and squeak

Serves 4 people.

Bubble and squeak cake ingredients:

  • 1kg floury potatoes, peeled, washed and cut into chunks
  • 60g butter
  • 200g Brussels sprouts, trimmed
  • 1 small onion, peeled and very finely diced
  • 300g cooked Totally Traditional Turkey, skinned and chopped
  • 50g plain flour, seasoned with salt and pepper
  • Rapeseed oil, for frying
  • Sea salt and black pepper
  • A little freshly grated nutmeg
  • 4 eggs, poached
  • Rocket, to serve

Red pepper sauce ingredients:

  • 2 tbsp olive oil
  • 1 small onion, peeled and chopped
  • 1 clove garlic, peeled and crushed
  • 1 450g jar roasted red peppers, drained
  • 1 tsp red wine vinegar
  • ½ tsp caster sugar
  • Sea salt and black pepper

Per serving:

  • 711 calories
  • 34.9g fat
  • 12.2g saturates
  • 8.7g sugars
  • 1.7g salt


Boil the potatoes in salted water for 15 minutes until tender, drain, add half of the butter and mash well. Meanwhile cook the Brussels sprouts for 5 minutes until just tender, drain, cool and shake dry and shred finely.

Heat the remaining butter in a frying pan and fry the onion until just soft, cool slightly and add to the mashed potato.

Mix the sprouts with the turkey, potato and cooked onion and season to taste. Leave until cool enough to handle then shape into 8 cakes.

Tip the flour onto a plate, coat the cakes, and gently tap off the excess flour.

Heat a large frying pan and shallow fry the cake in rapeseed oil, do this in batches for 4 minutes each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper.

Tip: You can use leftover mashed potato and cooked Brussels sprouts.

For the red pepper sauce, heat the oil in a saucepan and add the onion and garlic, fry over a low heat until the onion has softened. Add the red peppers and cook until they are heated through. Transfer the mixture to a food processor, add the vinegar and sugar and season with sea salt and black pepper, blend until smooth. Add a little water if you require a thinner consistency.

Tip: The sauce can be served warm or cold. It will keep for up to five days in a fridge and will freeze well.

Serve the bubble and squeak cakes with a little rocket, poached eggs, and the red pepper sauce.