Bubble and Squeak Cakes

Introduction:

Use up your leftover mashed Rudolph Potatoes in our easy peasy Bubble and Squeak Cakes recipe! Combined with crunchy fresh Savoy Cabbage and sweet Leeks, these tender cakes are simply shallow fried to create a crispy coating. Best enjoyed fresh out of the pan!

Ingredients:

• 1 Onion, sliced
• 1 Leek, thinly sliced
• 2 tbsp Olive Oil
• 750 g Rudolph Potatoes
• 2 Garlic Cloves, crushed (optional)
• 0.5 Savoy Cabbage, washed
• 4 tbsp Plain Flour, seasoned

Method

1. Peel, chop and cook the potatoes until they’re soft. Drain and season well with salt and pepper before roughly mashing.
2. Heat the olive oil over a medium heat and gently fry the onion, garlic (if using) and leek until softened. Meanwhile, cut the cabbage into ribbons and plunge it into boiling, salted water for 2 minutes, drain immediately.
3. Combine all the vegetables and mix well. Shape the mixture into palm-sized cakes and refrigerate for 30 minutes. When ready to cook roll them in the seasoned flour and fry them gently in olive oil until they are brown and crunchy on the outside but heated through to the middle.

Top Tip

Delicious served with crispy bacon and topped with a poached egg.