Serve the cakes topped with hot or cold sliced cooked ham and a drizzle of sauce.Bring to bubbling, stirring, and bubble for a few moments till sauce thickens, stirring constantly.Add the cakes and cook gently over medium heat for a few minutes, till well browned on base. Melt butter with oil in a non stick pan.Mix together with hands then form four round cakes on a floured board. Heat the oil in a frying pan and cook the finely. Add cooked cabbage, grated onion and seasoning. Add the potatoes to a saucepan of salted water, bring to a boil and cook for 1520 minutes until tender.Bubble and squeak is amazing for using up leftover vegetables and potatoes. It’s easy, fast, incredibly yummy, and super nutritious. If you don’t have leftover sauce, I’ve given a recipe below for a simple white sauce which you can then flavour with parsley as I’ve done, or wholegrain mustard.īUBBLE AND SQUEAK WITH BACON AND PARSLEY SAUCEĥ00g leftover cooked potatoes, peeled weight Jump to Recipe If you’ve got lots of leftover veg and potatoes, there’s no better way to use them up than Bubble and Squeak. If you’ve got any parsley or mustard sauce leftover, a drizzle of this on top really finishes the dish. Remove and add to a plate with a paper towel. Add to oil in the pan-frying on each side for 4-5 minutes. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs. Bring 1/2 cup oil to frying to med/high heat for frying. This weekend, I’ve put a different spin on Ireland’s favourite meal, by making crispy browned Bubble and Squeak cakes out of the leftover spuds and cabbage, to make a bed for hot or cold bacon slices. 1/2 cup flour, 2 eggs, 1/2 cup bread crumbs, original.
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