When the fridge is full of cooked turkey and vegetables…….

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And you can’t get another thing in it………..it’s time to find yummy ways to use up those leftovers.

With a ‘green’ son (you can’t possibly waste anything, when I could eat it) and my fussy mum (we resolved the argument about how long you could keep cooked turkey via the internet), it was time to tackle the turkey and various veg.  So for breakfast I googled Bubble and Squeak, and came up with a recipe that I modified to suit my leftovers.  Served with sausages, and a dollop of brown sauce, it went down a treat with the kids, hubbie and the parents.  What more could you ask for at that time of the morning!

Bubble and Squeak cakes with Sausages (serves 6/8)

6 large spring onions (or shallots/onions depending on your cupboard supplies)

Dollop of butter

Olive oil for frying

6-8 cardamon pods

2 tsp coriander seeds

2 tsp cumin seeds

Leftover roast or mashed potatoes, brussel sprouts, carrots and turnip, parsnips (or whatever you have left cooked in the fridge)

12 sausages

First, use your food processor to finely chop all the vegetables and mash together in a large bowl.

Prepare your spices.  Crack open the cardamon and extract the black seeds and place in a pestle and mortar with the cumin and coriander seeds.  Crush lightly.

Heat the butter with a little oil and cook the onions until they are a pale golden brown.  Add the spices and cook for 2/3 minutes longer.  Then add the onion mix to the vegetables and mix well.

Using your hands, mold into 10 to 12 cakes, and fry for 3 to 4 mins on each side until brown.  Meanwhile cook your sausages in a frying pan or oven, and serve.  Bon Appetit!

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