Download bubble and squeak cakes10/19/2023 ![]() Heat the oil and remaining butter in a nonstick frying pan and cook the cakes for 4min on each side or until they are golden, crisp and hot through.įreezer Notes: Cool, pack and freeze the Mushroom & Port Sauce. When cool enough to handle, mould into 12 cakes and dust with flour. Combine the cabbage and leeks with the potatoes and season well. ![]() Melt 50g (2oz) of the butter in a large nonstick frying pan, add the leeks and cabbage and fry for 5min, stirring, or until soft and beginning to colour. ![]() Cook the potatoes in a large pan of boiling, salted water until tender, then drain and mash. Top each with a piece of smoked salmon, a dollop of creme fraiche and a pinch of chives, then serve.Finely shred the cabbage and leeks. Put on a medium-high heat to warm, then add the cakes.įry for about three minutes on each side, so they develop a golden crust, then divide between plates. (At this stage they can be refrigerated if necessary.)ĭust the cakes lightly with flour, and pour enough oil into your frying pan to just coat the bottom. Season well.ĭust your hands with flour, then shape the mixture into four small, flattish cakes. Fry for a couple of minutes until softened, and then tip them into the potato mixture. Melt the butter in a frying pan over a medium heat and then add the spring onions. Shred the brussels sprouts and mix them with the potato. Put the potatoes in a large, sturdy bowl, and mash them roughly. Small bunch of chives, finely chopped, to serve If you don't have enough left over, make up the shortfall with mash.Ģ50g roast potatoes (or a mix of roast potatoes and parsnips), roughly chopped One thing to note: depending on how much fat you cooked your roast potatoes in initially, you may need to add a little more melted butter to bring the mixture together – use your judgment, and don't worry if they crumble slightly in the pan: those nice crispy bits are the cook's perk.
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