Now with the colder weather sneaking upon us we all crave more comforting and easy to make food. Bubble and squeak cakes are just in that category and even a great way of recycling left over vegetables – a perfect breakfast, brunch or evening snack. Serve with crispy bacon and an egg. Gravy made with a umami boosting dash of HP sauce is a great way to finish off the dish.
Ingredients
1 onion, finely chopped
500g potatoes, peeled and chopped
300g leftover mixed cooked vegetables – leeks, roast parsnips, green beans, brussel sprouts, cabbage, carrots, cauliflower, broccoli or peas, chopped into small pieces
2 cloves garlic, finely chopped
25g hard cheese, grated
25g butter
Tablespoon finely chopped chives (optional)
Olive oil for frying
Plain flour
Seasoning to taste
Method
Add the potatoes to a saucepan of salted water, bring to the boil and cook for 15–20 minutes until tender. Drain the potatoes and mash.
Heat the oil in a frying pan and cook the finely chopped onion and garlic for 4-5 minutes until soft.
Add the mashed potato, chives and chopped cooked vegetables to the pan. Stir over a low heat for one to two minutes to dry out the mix. Add the butter and cheese to melt through, and mix well. Season to taste. Take off the heat.
Tip the flour onto a plate and season with a pinch of salt and pepper. Shape the potato mixture into patties and lightly coat with the seasoned flour.
Heat a five millimetre depth of olive oil in a large frying pan. In batches, shallow-fry the bubble and squeak cakes for two minutes on each side, until golden and crisp. Drain on kitchen paper and sprinkle with a little salt.
Serve at once, on warmed plates.
