Bubble & Squeak Cakes
Rated 5.0 stars by 1 users
Author:
Dominique Woolf
Servings
1
These crispy bubble and squeak cakes are the perfect way to use up leftover mash and veg, finished with a drizzle of Woolf’s Kitchen Tamarind BBQ.
Ingredients
- 150g leftover mashed potato
- 100g mixed cooked leftover vegetables (e.g. sprouts, carrots, parsnips, cabbage)
- Salt and pepper, to taste
- 1 tbsp oil or butter, for frying
- 1 egg
-
2–3 tbsp Woolf’s Kitchen Tamarind BBQ sauce
Directions
- In a bowl, combine the mashed potato and leftover vegetables. Season with salt and pepper and mash lightly to mix.
- Shape into two small cakes.
- Heat the oil or butter in a frying pan over a medium heat. Fry the cakes for 3–5 minutes on each side until golden and crisp.
- In the same pan, add a small drizzle of oil and fry the egg to your liking.
Serve the cakes topped with the fried egg and a generous drizzle of Tamarind BBQ sauce.
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