1-2 onions, finely chopped
1 1/2 tbsp butter
650g potatoes, mashed
400g leftover cooked turkey
8 medium sage leaves, finely chopped
Olive or Rapeseed oil
200g seasoned flour, for coating
Melt the butter in a small pan and sauté the onion until soft and translucent. Set aside to cool.
Chop the turkey finely. Leave some texture and don’t mince it.
Mix the cold mashed potato with the chopped turkey, minced sage leaves and plenty of salt and freshly ground black pepper. Add the cooled onions. Mix until evenly combined. Use a scone cutter and pack the mixture in, compacting it as much as you can with the back of a spoon. Repeat with the remaining mixture. Place the cakes in the fridge to firm up for an hour or overnight.
Heat the oil in a frying pan over a medium heat. Roll the cakes in flour then fry for 3-4 minutes on each side until golden. Keep in the oven until all the cakes are cooked and piping hot.