Bubble and squeak Recipe

Bubble and squeak Recipe

This traditional hot dish is a great way to use up leftover vegetables, but make sure you use the minimum amount of oil when frying to keep the fat content down. 

 

 

Ingredients

• 350g/12oz potatoes, cubed
• 1 large parsnip, peeled and cubed
• 4 tablespoons milk
• 25g/1oz polyunsaturated margarine
• 1 teaspoon oil
• 1 small onion, chopped
• 1 large carrot, peeled and grated
• 100g/3½oz green cabbage, finely shredded
• 3 medium eggs
• salt and freshly ground black pepper

Instructions

1. Cook the potatoes and parsnips in boiling water, for 12-15 minutes or until tender, drain well then return to the pan, the mash with the milk and themargarine 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. 

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