Recipes
Recipes

Classic Bubble and Squeak

Everyone's favourite way to use up leftover veggies

Everyone's favourite way to use up leftover veggies

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(14 votes)
Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 5

Cooking Time

Price: 35p per serving

Nutritional Information

Each 192g serving contains

Energy
2884kj
359kcal
18%
Fat
21.1g
High
30%
Saturates
5.8g
Med
29%
Sugars
3.3g
Low
4%
Salt
0.38g
Low
6%
of your reference intake.
Typical energy values per 100g:
1502kj/359kcal

Ingredients

5 leftover roast potatoes, mashed

8 leftover, cooked Brussels sprouts, roughly chopped

Leftover roast veg, such as parsnips or carrots, chopped

30g butter, melted

1tbsp cranberry sauce

2tbsp plain flour

2tbsp rapeseed oil

5 eggs, as fresh as possible

2 chives, snipped

Method

1
Mix together the potato, sprouts, veg and butter. Stir in the cranberry sauce. Shape the mixture into 4 equal-sized patties.
2
Dust the patties lightly in flour and fry in the oil in batches over a medium heat until golden.
3
Bring a pan of water to the boil, then reduce to a simmer. Crack the eggs into a small bowl, one at a time - don't break the yolks - then slide into the water. Poach for 3-4 mins, remove with a slotted spoon, drain, then serve one on each of the patties.

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