My friend M is recovering in Atlanta. She is always curious about the food in the UK so I thought I would post this recipe that was given out at my local Waitrose grocery store. I don't think a Bubble and Squeak is usually this highbrow. Get well M!
Bubble and Squeak Patties with sweet potato and Savoy cabbage
Serves 4
250g floury potatoes, such as King Edward, peeled and diced
300g sweet potatoes, peeled and diced
200g Savoy cabbage, finely chopped
25g butter
1 bunch salad onions, finely chopped
50g West Country Farmhouse Mature Cheddar Cheese, grated
Pinch dried wild rosemary
25g plain flour
3 tbsp olive oil
Put the white potatoes in a pan and cover with a little cold water. Place a lid on the pan and bring to the boil. Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes.
Remove the cabbage, drain and set aside. Drain the potatoes in a colander then return them to the pan. Add the butter then season and mash until smooth. Mix in the salad onions, cheese, rosemary and cooked cabbage. Combine well then leave to cool.
Divide the mixture into 8. Dust the worktop and your ands, with the flour, then form the mixture into small, round patties about 2cm thick. Place in the fridge for 10-15 minutes to chill.
Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Serve topped with a poached egg and oven-roasted tomatoes.
Serves 4
250g floury potatoes, such as King Edward, peeled and diced
300g sweet potatoes, peeled and diced
200g Savoy cabbage, finely chopped
25g butter
1 bunch salad onions, finely chopped
50g West Country Farmhouse Mature Cheddar Cheese, grated
Pinch dried wild rosemary
25g plain flour
3 tbsp olive oil
Put the white potatoes in a pan and cover with a little cold water. Place a lid on the pan and bring to the boil. Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes.
Remove the cabbage, drain and set aside. Drain the potatoes in a colander then return them to the pan. Add the butter then season and mash until smooth. Mix in the salad onions, cheese, rosemary and cooked cabbage. Combine well then leave to cool.
Divide the mixture into 8. Dust the worktop and your ands, with the flour, then form the mixture into small, round patties about 2cm thick. Place in the fridge for 10-15 minutes to chill.
Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Serve topped with a poached egg and oven-roasted tomatoes.
1 comment:
Which part bubbles, and which other part squeaks?
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