![]() This version can be made any time of year, and it's also good served at brunch with sausages. I like to serve it with cold turkey and salad. To use, reheat from frozen at 220☌ (425☏) mark 7 for 25min.Ĭook's tipDelicious to mop up the sauce, no other vegetable is needed. 27, 2022 Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. Finely chop the cabbage and place it in a bowl with the mashed potato and any other leftover veggies. Squeeze out any extra liquid and leave it to cool. ![]() To use, thaw overnight at cool room temperature, bring to the boil for 10min Cool, pack and freeze the Bubble & Squeak Cakes at the end of the recipe. Method Microwave or fry the cabbage until just soft. 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.
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