Bubble and Squeak originated as a way to use up leftover vegetables from the sunday roast- usually potatoes and brussels sprouts. But it can be worth making from scratch- i love it for breakfast with a fried egg . This version is from Nigel Slater. Cavolo Nero, Tender Stemmed Broccoli or Purple Sprouting Broccoli make a good alternative to the cabbage.
Ingredients
- 500 g floury potatoes peeled and roughly chopped
- 250 g spring cabbage cored removed
- 3 spring onions trimmed and finely sliced
- 8 tbsps mixed fresh herbs e.g. parsley, dill, mint, tarragon
- 2 handfuls watercress washed and drained
- 40 g butter
- Flour for dusting
- olive oil and butter for frying
Servings:
Instructions
- Boil the potatoes in deep lightly salted water for 15-20 minutes until tender enough to mash.
- Meanwhile roughly chop and wash the cabbage leaves and cook in a saucepan with a little boiling water. Drain thoroughly and when cool enough to handly wring the greens lightly in your fist.
- When the potatoes are ready drain thoroughly to avoid a wet mash, then add the 40g butter. Mash together well, then fold in the drained cabbage and herbs. Season with black pepper.
- Roll into 8 patties, using a little flour on your hands if needed.
- Heat a thin layer of olive oil and butter in a wide frying pan over a moderate heat. Add the patties and fry on one side for 5-6 minutes until pale gold and lightly crisp on the underside. Turn over and cook the other side in the same way.
- Divide the watercress between two plates then add the patties. Add a fried egg or two if wished.
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