Recipes and Cooking

Bubble and Squeak Turkey Fritters with Poached Eggs

Preparation time 25 mins Serves 4 people


  • 150g leftover roast pumpkin
  • 200g leftover roast potato
  • 100g leftover roast carrot
  • 180g leftover shredded roast turkey
  • 60g (1/2 cup) grated cheddar
  • 1 teaspoon Dijon mustard
  • 1/4 cup flat-leaf parsley, finely chopped, plus extra leaves, to serve
  • 1 egg, beaten
  • Salt and pepper
  • 120g baby spinach leaves
  • 1/4 cup flour, for dusting
  • Oil, to shallow fry
  • 4 poached eggs, extra
  • Smoked paprika, to serve
  • 250g cherry tomato medley, halved
  • Baby herbs, to serve


1. Combine the pumpkin, potato and carrot in a large bowl and mash together. Add the turkey, cheddar, mustard, parsley, egg, salt and pepper. Mix to combine.

2. Place spinach in a colander and pour over boiling water to wilt. Squeeze out excess water and mix with the vegetables.

3. Shape the veggie mixture into 4 patties about 10cm in diameter. Lightly toss in flour, shaking off excess.

4. Heat oil in a small non-stick frying pan over medium- high heat. Cook in batches for 3 minutes each side or until golden.

5. Place fritters on serving plates with the tomato and baby herbs. Top each with a poached egg and sprinkle with paprika and cracked black pepper.