Saturday, 22 December 2012

Bubble and squeak patties

Great for leftovers on boxing day!


  • a handful of leftover roast parsnips or roast potatoes
  • a handful of leftover Brussels sprouts
  • salt and black pepper
  • a handful of crumbled goats’ cheese
  • plain flour, for dusting
  • a little vegetable oil, for frying
  • tomato or onion chutney (preferably homemade), to serve

    1. Chop the Brussels sprouts. Crush the roast parsnips or roast potatoes with a potato masher and mix them with the sprouts. Season with salt and black pepper.
    2. With lightly floured hands, roll large spoonfuls of the mixture into little cakes. Make a small dent in each cake and add a little goats’ cheese, then reshape the cakes, enclosing the cheese as you go. Dust the cakes with a little flour.
    3. Warm a very thin layer of oil (or a mixture of oil and butter) in a non-stick pan, then lower in the cakes a few at a time. Leave them for five minutes or so, until they have a crisp crust underneath, then turn and cook them on the other side, until crisp on both sides and warmed through.
    4. Serve with the onion or tomato chutney.

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