Bubble & Squeak2014-03-01
- Yield : 4-6
- Servings : 4-6
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 60m
1 kg Potatoes (peeled and quartered)
500 gm Savoy Cabbage (cored and shredded)
175 gm Mature Cheddar
4-5 Spring Onions (sliced)
Salt and Pepper
Cook Potatoes in boiling salted water for 20 min’s or until tender,
Meanwhile, cook the cabbage in boiling salted water for 5 minutes drain thoroughly.
Drain potatoes well, then return them to saucepan.
Dry out gently on a low heat, then mash with 100 gm cheese egg and salt and pepper.
Stir in the cabbage and spring onions, Mix well to combine all ingredients.
Allow to cool slightly, weigh the mix and divide the mix equally 150 gm balls then on a floured surface, gently roll into patties.
Once all prepped gently fry the patties in a frying pan top and bottom to seal, remove from frying pan then put them on greaseproof oven tray.
Place in a preheated oven 160c for 10-15 mins.
remove from oven and serve.
Remember you can add left over vegetables from sunday roast, and just use a hand blender to combine.