Bubble and Squeak
Before You Start
- Large frying pan
- Potato masher
- Mixing bowl
Ingredients
- 1 onion
- 2 garlic cloves
- 100g sun-dried tomatoes - plus the oil from the jar
- 450g leftover cooked potatoes, parsnips or carrots - we use a combination
- 150g leftover cooked brussel sprouts or cabbage
- 1 tbsp smoked paprika
- Salt & pepper to taste
- pinch of plain flour
- 450g leftover cooked potatoes, parsnips or carrots - we use a combination
Method
1
Prepare the ingredients
- Peel and dice the onions and garlic
- Finely chop the sun-dried tomatoes
- Mash the potatoes, parsnips and carrots
- Finely slice the sprouts and cabbage
2
Cook the base ingredients
- Place the pan over a medium heat and add a drizzle of the sun-dried tomato oil
- Once warm, add the diced onion, garlic and a pinch of salt
- Mix well and leave to cook for 5-10 minutes, or until soft
3
Make the mixture
- Once the onions turn soft, add smoked paprika, sun-dried tomatoes sliced cabbage and sprouts to the pan and cook for 5-10 minutes until it crisps up
- Remove from the heat and add to the mashed vegetables and mix through until everything comes together
4
Make the bubble squeak patties
- Scatter a pinch of plain flour over your hands and roll the bubble and squeak mixture into a ball then press down to make a patty
- Repeat until all of the mixture has been used
- Warm olive in a pan then pop in the patties until golden brown on one side
- Flip them over and cook on the other side until crispy and crunchy
- Time to serve!
Why This Works
The trick here is using the oil from the sun-dried tomatoes to fry everything off at the start. It's packed with flavour already and it means you're building a really solid base before anything else even goes in. We also find that really finely slicing the sprouts and cabbage makes a huge difference, it means they cook quickly and evenly and you get that lovely texture throughout rather than big soggy chunks.