Turkey Hash Cakes with Quick Pickled Cauliflower & Clementines

Serves	3 to 4
Prep time	15 minutes
Cook time	10 minutes
Total time	25 minutes
Dietary	Gluten Free
Meal type	Appetizer, Lunch, Main Dish, Snack, Starter
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Easter
By author	Karen Burns-Booth

Turkey Hash Cakes with Quick Pickled Cauliflower & Clementines - A great way make use if any Festive leftovers, and so easy to make too. These little savoury cakes are gluten-free and dairy free.

Ingredients

Turkey Hash Cakes

Sliced leftover turkey (about 150g)
Leftover mashed potatoes (about 150g)
small bunch spring onions (trimmed and finely diced)
salt and pepper to taste
Rice flour

Quick Pickle

1/4 cauliflower (trimmed and broken up into small florets)
2 clementines (peeled, and thinly sliced)
4 spring onions (trimmed and finely diced)
1/4 teaspoon dried chilli flakes
1/4 teaspoon fennel seeds
Sarson's Pickle in 15 Minutes Mediterranean vinegar blend

Garnish

Basil leaves

To serve

Fresh salad

Note

Turkey Hash Cakes with Quick Pickled Cauliflower & Clementines - A great way make use if any Festive leftovers, and so easy to make too. These little savoury cakes are gluten-free and dairy free.

Directions

Step 1	Prepare your quick pickle: place the cauliflower florets, clementine pieces, chopped spring onions, chilli flakes and fennel seeds into a large bowl and pour over the Sarson's Pickle in 15 Minutes Mediterranean vinegar blend to just cover the vegetable mixture. Set aside for 15 minutes whilst you make and cook the turkey hash cakes.
Step 2	Mix the diced turkey meat with the mashed potatoes and spring onions and season to taste with salt and pepper. Wet your hands and form the mixture into small, flat cakes. Coat the cakes with rice flour.
Step 3	Add a little olive oil to a large frying pan and fry the cakes over a medium heat, turning them over a couple of times to cook them evenly. Cook until they are golden brown and hot.
Step 4	Serve two to three cakes with seasonal salad and the drained quick pickled cauliflower and clementines. Scatter some fresh basil leaves over the dish to garnish. NB: You can use the Sarson's Pickle in 15 Mediterranean vinegar blend to dress the salad if you wish.