Bubble and Squeak

By
Caroline Marson, Banbury
30 - 45 mins
Beginner
Servings
4

This is a great leftover recipe that can be made with any vegetable leftovers from the Sunday lunch. Serve with a poached, fried or scrambled egg and crispy bacon or with poached smoked haddock fillets or grilled trout.

Freeze ahead: These bubble and squeak cakes also freeze brilliantly so if you don’t manage to eat them all you can enjoy them another day - simply freeze them at the end of step 4.

Freezable
Yes
Ingredients
1 red onion, finely chopped
1 tablespoon cooking oil
4 rashers streaky bacon, cut into small pieces
450g leftover mashed potato
300g leftover mixed cooked vegetables – e.g. roast parsnips, green beans, brussel sprouts, cabbage, carrots, cauliflower, broccoli or peas, chopped into small pieces
Black pepper
Salt
25g hard cheese, grated
25g butter, melted
Plain flour
Instructions
Heat the oil in a frying pan and cook the finely chopped onion for 4-5 minutes until soft. Add the cut bacon and cook for a further 3-4 minutes or until it begins to turn a golden colour.
Remove the pan from the heat and transfer the bacon and onions into a large bowl.
Add the mashed potato, cooked vegetables and cheese to the bowl and season well. Mix well and divide the mixture into six portions.
Using your hands, shape each portion into a round cake. Put a little flour on a plate and coat each cake in flour on both sides.
Put onto a greased baking tray and brush with a little melted butter. Bake in a preheated oven (200°C/400°F/ mark 6) for 25 minutes or alternatively fry on both sides until golden brown.