Turkey saltimbocca patties
- 400g leftover turkey, shredded
- 600g leftover mashed potato
- 200g leftover roast parsnips
- 25g pack flat-leaf parsley
- 1tbsp dried sage
- 1tbsp plain flour
- 8 slices Parma ham
- 1tbsp rapeseed oil
- 100ml leftover gravy
- 2tbsp madeira or port (optional)
In a large bowl, mix the leftover turkey, mashed potato, roast parsnips, parsley, chopped and sage. Season with black pepper.
Shape the mixture into 8 patties and lightly dust with the flour. Take the Parma ham and wrap 1 around each patty, then set aside.
Heat the oil in a nonstick frying pan over a medium setting. Working in batches, fry the patties for 4 mins on each side until the ham is crisp. Cover and keep in a warm place while you fry the remaining patties.
Whisk together the gravy and madeira or port (optional).
Once all the patties are cooked, add the gravy mixture to the empty pan. Simmer for 5 mins until you have a thick, glossy sauce.
Serve 2 patties per person with a drizzle of the madeira gravy and a green salad on the side.