Bubble And Squeak Cakes Recipe
Potatoes 1kg, quartered
Brussels sprout 500g, trimmed
Plain flour 50g seasoned with salt and pepper
Olive oil for frying
- First of all, boil the potatoes for 12-15 minutes, then drain and return to the pan over a low heat for 1-2 minutes to dry out. Add the butter and mash well.
- Boil the sprouts for 3-5 minutes until just tender. Drain and cool quickly under cold running water. Then shred finely.
- Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Then coat the cakes with plain flour.
- Heat the oil in a large frying pan and shallow-fry the cakes in for 2 minutes each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet.