Breakfast bubble and squeak cakes
Any leftover vegetables can be used to make these delicious potato cakes and they are a perfect way to encourage children to eat cabbage. Peas, carrots, green beans and onion can be used and a handful of grated cheddar cheese mixed into the potato mash tastes great. Serve with grilled tomatoes, baked beans or a dollop of ketchup.
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 4 |
675gm potatoes, grated
175gm savoy cabbage, diced
1 tbsp Dijon mustard
2 spring onions, finely chopped (optional)
1 free-range egg, beaten
Flour for dusting
2 tbsp vegetable oil, for frying
1. Boil the potatoes in plenty of salted water for 15 minutes, or until tender. Drain well and mash until smooth.
2. Meanwhile, steam the cabbage for 5 minutes, or until tender, then dice.
3. Combine the potatoes and cabbage with the mustard, spring onions (if using) and egg in a bowl. Mix well with a wooden spoon and leave to cool.
4. Shape the mixture into 8 cakes. Dust each cake with flour until well coated.
5. Heat 1 tbsp of oil in a heavy-based frying pan. Fry 4 of the cakes over a medium heat for 3-4 minutes on each side, until golden, then repeat with the remaining cakes.
Image courtesy: Camera Press