This tasty potato recipe is a twist on the traditional bubble and squeak and was sent in by Karen Smith. It’s the perfect accompaniment to many savoury dishes.
Bubble and Squeak Cakes
- Potatoes (no set amount, roughly 60% potato to 40% cabbage)
- Savoy cabbage, finely shredded
- 1 red chilli pepper
- 2-3 tbps parmesan cheese
- 1 clove garlic, crushed
- Olive oil
- Freshly ground pepper and salt, to taste
Lightly stir fry the shredded savoy cabbage in olive oil and garlic until lightly cooked.
Make some mashed potato – boil potatoes, drain, mash with butter, multi coloured crushed pepper (and salt if desired).
Add the cooked savoy cabbage to the mash potato, add in some chopped red chilli with seeds and some finely grated (veggie) parmesan style cheese.
Shape into cakes and fry till golden on both sides in a little olive oil.
Karen says, “I used 1 whole chilli per potato and a tbsp or two of parmesan for 1 portion of 2 large potato cakes. I served these with veggie sausages, were lovely!”
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