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Bubble and squeak

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This traditional hot dish is a great way to use up leftover vegetables, but use the minimum amount of oil when frying to keep the fat content down.
Serves
3
Prep
15 minutes
Cook
30 minutes
Each 336g serving contains (excludes serving suggestion)
KCal
325
Carbs
31.20g
Fibre
8.80g
Protein
12.40g
Fat
15.90g
Saturates
3.80g
Sugars
8.70g
Salt
0.60g
Portion Fruit & Veg
1
Ingredients
Ingredients
350g potatoes, cubed
1 large parsnip, peeled and cubed
4 tbsp milk
25g polyunsaturated spread
1 tsp oil
1 small onion, chopped
1 large carrot, peeled and grated
100g green cabbage, finely shredded
3 medium eggs
freshly ground black pepper
Method
  1. Cook the potatoes and parsnips in boiling water, for 12-15 minutes or until tender, drain well then return to the pan. Mash with the milk and the spread until smooth, season well.
  2. Meanwhile, heat the oil in a medium frying pan, add the onion, carrot and cabbage and fry for 5 minutes.
  3. Tip into the mash, form into 3 patties then fry for 4-5 minutes turning halfway through cooking.
  4. Poach the eggs and serve on the bubble and squeak.
Chefs tips
  • For a diary-free version, use rapeseed oil rather than spread and soya in place of milk.
  • Brussels sprouts are great instead of cabbage.
  • Freezing instructions:¬†Defrost in the fridge or in the microwave then reheat until piping hot throughout.
  • 'At risk' groups such as infants, children, pregnant women, the elderly and those who are unwell should avoid soft/lightly cooked and raw eggs, unless they can guarantee that they are produced under the Lion code quality assurance scheme.
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