The day after Christmas is all about relaxed cooking and making the most of what’s left in the kitchen. At Head Chef Mark’s house, that means transforming leftover roast vegetables and turkey into a dish that has become a family favourite. These bubble and squeak croquettes are golden, crispy, and packed with flavour, finished with a perfectly fried egg on top. It’s a simple, satisfying way to give leftovers a new life and enjoy a hearty meal together.
Bubble & Squeak Croquettes with Fried Eggs
Ingredients (serves 4 – 2 croquettes each)
750 g leftover vegetables (roast potatoes, sprouts, carrots, parsnips, etc.)
1 teaspoon mango chutney
100 g chopped flat-leaf parsley
1 teaspoon curry powder
1 teaspoon capers
250 g turkey (white and dark meat)
8 Arlington white eggs
Method
Mash all the vegetables together in a large bowl until roughly combined.
Stir in the curry powder, capers, mango chutney, and chopped parsley, mixing thoroughly.
Pick the turkey into small pieces and fold it into the vegetable mixture.
Cover and refrigerate for at least an hour to allow the flavours to come together.
Shape the mixture into 8 balls, then gently flatten each into thin circles.
Heat a non-stick pan and fry the croquettes, dusting with a little flour if needed. Cook for around 8 minutes, turning until the edges are golden brown.
While the croquettes finish cooking, fry the eggs and season with salt and pepper.
Serve each croquette with a fried egg on top. Some like to add a salad on the side, but a drizzle of brown sauce is all you really need.
With each bite, these croquettes turn leftovers into a meal worth looking forward to.
