Yorkshire Turkey Cake on Crushed Peas

Deep-fried turkey slices sandwiched between potato, served with buttery minty crushed peas for a festive left-over treat.

Turkey Leftovers Christmas Peas Deep-Fried

Estimated Nutrition

Calories

1064.1

kcal / serving

4256.4 kcal total

Carbs

173g

per serving

692.1 g total

Fat

28.1g

per serving

112.5 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Self-Raising Flour

0.5

tsp

Baking Powder

CondimentsSauces

tbsp

Malt Vinegar

tbsp

Soy Sauce

piece

Malt Vinegar

a splash

Dairy

Butter

GrainsCereals

500

Plain Flour

plus extra for dusting

Liquids

1000

Water

chilled

Meat

200

Turkey

cooked, sliced

NutsSeeds

tbsp

Mint Leaves

fresh, chopped

piece

Salt

to taste

piece

Black Pepper

to taste

OilsFats

piece

Vegetable Oil

for frying

Vegetables

0.5

tsp

Root Ginger

grated

piece

Potato

large, floury, peeled and sliced into 8 thin slices

piece

Shallot

finely chopped

340

Peas

frozen

Method

Sift both flours into a bowl, mix with baking powder and 1 litre of water until creamy.

Stir in the vinegar then refrigerate the batter for 30 minutes.

Marinate turkey slices in a mixture of soy sauce and grated ginger.

Heat oil in a deep fryer to 175°C.

Sandwich each turkey slice between two potato slices, dust with flour, and dip in batter.

Fry the cakes for 6 to 8 minutes until golden and drain on kitchen paper.

Sauté shallots in butter until soft, then add peas, mint, vinegar, and a little water.

Cook for 3 minutes, mash half of the mixture, then combine and season.

Serve the turkey cakes warm with the crushed peas.