Name: Turkey and white bean patties
Cook time: 10 min
Total time: 10 min
Ingredients: 420 gram can butter beans, rinsed; 1 cup leftover roast turkey, chicken or pork, chopped; 1 cup mashed leftover roast root vegetables; 2 thinly sliced green onions; 2 tablespoon cranberry sauce, plus extra to serve; 1/2 cup plain flour; 2 lightly beaten eggs; 1/2 cup dried breadcrumbs; vegetable oil, for shallow frying; 8 split bread rolls; rocket leaves, sliced brie or camembert or goat's cheese, mayonnaise, to serve

Ingredients

420 gram can butter beans, rinsed

1 cup leftover roast turkey, chicken or pork, chopped

1 cup mashed leftover roast root vegetables

2 thinly sliced green onions

2 tablespoon cranberry sauce, plus extra to serve

1/2 cup plain flour

2 lightly beaten eggs

1/2 cup dried breadcrumbs

vegetable oil, for shallow frying

8 split bread rolls

rocket leaves, sliced brie or camembert or goat’s cheese, mayonnaise, to serve

Method

1.In a large bowl, mash butter beans. Stir in turkey, vegetable mash, onions and sauce. Season to taste.

2.Shape mixture into 8 even-sized patties. Dust in flour, shaking off excess. Dip into egg and toss in breadcrumbs to coat. Place on a tray and chill 10 minutes.

3.Heat oil in a large frying pan on medium. Cook patties 3-4 minutes each side, until golden. Drain on paper towel.

4.Fill rolls with rocket leaves, cheese, extra cranberry sauce and patties. Top with a dollop of mayonnaise.

For leftover roast vegetable mash you can use potato, pumpkin, carrot or turnip, or a combination of any. These patties are also great as a bite-size finger food version topped with a cranberry mayonnaise (mix a little cranberry into mayonnaise to taste).
Note

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