Or if you prefer, you can fry it all up and keep moving it around the pan, mixing often. It can be fried as small burger-sized patties, as one big pan in a larger patty if you like it to look neat and even. Sometimes with the addition of more vegetables. Most sources would define it as a breakfast dish made up of a mixture of leftover mashed potatoes and cabbage that've been fried up until browned.
The whole point of this dish is to use up those leftovers in a comforting, hearty dinner. Or you can serve it with something other than eggs and bacon (cheese-topped beans, or even just a good glug of leftover gravy!). You can add in more veg - such as carrots or peas if you like. It's also one of the best ways to get the kids to eat their green veg, well one of mine anyway - the other one managed to pick most of it out, but a few bits definitely got past the green veg defences. This is my ULTIMATE Monday night speedy dinner. To use, reheat from frozen at 220☌ (425☏) mark 7 for 25min.Ĭook's tipDelicious to mop up the sauce, no other vegetable is needed.This is my quick and easy Bubble and Squeak- a delicious and traditional way to use up leftover mashed potato and cabbage from your roast dinner. To use, thaw overnight at cool room temperature, bring to the boil for 10min Cool, pack and freeze the Bubble & Squeak Cakes at the end of the recipe.
Heat the oil and remaining butter in a nonstick frying pan and cook the cakes for 4min on each side or until they are golden, crisp and hot through.įreezer Notes: Cool, pack and freeze the Mushroom & Port Sauce. When cool enough to handle, mould into 12 cakes and dust with flour. Combine the cabbage and leeks with the potatoes and season well. Melt 50g (2oz) of the butter in a large nonstick frying pan, add the leeks and cabbage and fry for 5min, stirring, or until soft and beginning to colour. Cook the potatoes in a large pan of boiling, salted water until tender, then drain and mash.
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