Bubble and Squeak

This is a classic British dish, and it came about by using leftovers from a Sunday roast dinner.  It’s traditionally made with cabbage, but I’ve swapped it out for brussel sprouts.  You could use kale, cabbage, sprouts, swiss chard… pretty much anything you like. If you’re vegetarian just leave out the bacon.

Ingredients

·      2 cups brussel sprouts, sliced

·      4 cups cooked mashed potatoes

·      2 tbsp olive oil

·      1 cup brown onion finely diced

·      3 rashers thick cut bacon chopped

·      1 clove garlic finely chopped

·      salt and pepper

Method:

Heat the oil in a large skillet, add the bacon, onions and cook until the bacon starts to crisp up, then add the garlic and the brussel sprouts and fry for a couple of minutes.  (keep this same pan for browning the cakes later)

Add to the mashed potatoes in a large bowl and mix together with a pinch of salt and pepper.  Roll into individual cakes / patties with your hands.

Heat the frying pan up with a small drizzle of oil, add the cakes and brown each side.

You can make one big cake and then slice it up if you prefer, and this goes really well with sausages, eggs, grilled tomatoes, beans, gravy!