![]() ![]() ![]() Then when the kids cut the egg open, they get the delicious runny yolk on top of the bubble & squeak cake. Bubble and squeak is a classic leftover recipe for greens, but making it rösti-style and adding some mature Cheddar adds a new dimension. I make the patties just a little bigger than the poached egg and then sit the poached egg on top of it. Voting ends at 11:59pm on Sunday 28th October. Bubble and Squeak cakes are the way I serve this most often, especially if we’re having it for breakfast. The recipe with the most votes wins the competition. Bubble and Squeak Cakes 0 Reviews Turn last nights leftover vegetables into a hearty meal. To vote for this recipe, please click the ‘like’ button below or post a comment on your favourite recipe. I served these with veggie sausages, were lovely!” Karen says, “I used 1 whole chilli per potato and a tbsp or two of parmesan for 1 portion of 2 large potato cakes. Sauté for 10 minutes, making sure the veggies are thoroughly warmed through. Shape into cakes and fry till golden on both sides in a little olive oil. Melt the butter in a large skillet and add the cauliflower and vegetables. Make some mashed potato – boil potatoes, drain, mash with butter, multi coloured crushed pepper (and salt if desired).Īdd the cooked savoy cabbage to the mash potato, add in some chopped red chilli with seeds and some finely grated (veggie) parmesan style cheese. Lightly stir fry the shredded savoy cabbage in olive oil and garlic until lightly cooked. Freshly ground pepper and salt, to taste. ![]() Potatoes (no set amount, roughly 60% potato to 40% cabbage) Heat oven to 190C/fan 170C/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside. ![]()
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