Along with Fridge Soup ( a motley selection of odd vegetables left in the bottom of the fridge and transformed into a delicious soup) bubble and squeak is a Monday night favourite-the leftovers of a Sunday roast being thrown together and fried up into one big cake. I don’t use leftovers here but feel free to include any bits and bobs you might have hanging around-waste not want not. For a simple supper serve with fried eggs. These cakes are particularly good with the sausages with red onion and mushroom gravy.
- 900g floury potatoes, e.g. Maris Piper, peeled and cut into 3cm pieces
- 300g Brussels sprouts, trimmed
- 1 bunch spring onions, topped and tailed and finely chopped
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoons English mustard
- 2 egg yolks
- 2 tablespoons plain flour
- 4-5 tablespoons vegetable oil for frying
- Place the potatoes in a saucepan of salted water. Bring to the boil and cook for 12-15 minutes until soft but not falling apart. Drain well and mash. Transfer to a mixing bowl.
- Place the Brussels sprouts in a saucepan of lightly salted water and bring to the boil. Simmer for 5-6 minutes until tender. Drain and cool slightly before finely chopping. Mix into the potatoes followed by the spring onions, rosemary, mustard, egg yolks and salt and ground black pepper.
- Shape into 8 cakes and dust each side with the flour. Place on a baking tray lined with non-stick baking paper.
- Heat the oven to 150˚c, fan oven 130˚c, mark 3. Heat 2/3 of the oil in a frying pan and fry 4 cakes at a time for 3-4 minutes each side. Transfer to the baking tray and keep warm in the oven while you fry the remaining cakes, adding more of the oil if needed. Place these 4 cakes on the baking tray and heat in the oven for 5-6 minutes, until piping hot, before serving.