Method
- Peel the potato and parsnip, grab a bowl and grate them both into it. Grate or finely slice the sprouts and add them into the bowl too. Put the veg in a sieve and squeeze out as much liquid as you can. Return the mixture to the bowl and crack in the egg. Mix and season, then add your rosemary and garlic.
- Now it’s time to get your hands messy. Shape the mixture into three rösti patties, equal in thickness. Slice the leftover turkey breast. Put it in a pan with the gravy on a low heat and simmer until the turkey is warm. Heat the coconut oil in a separate frying pan. Cook the röstis for 3 mins each side until golden brown, then put them on a plate, layer with the sliced turkey and add a dollop of cranberry sauce on top. Enjoy
All ingredients used in this recipe are available to purchase from the Fodder Farm Shop
