Bubble and Squeak Patties
This recipe calls for cooked brussel sprouts, but any leftover vegetable can be used. Cooked cabbage, kale or broccoli would be delicious. Makes a great side for Full English Breakfast or a simple supper. Great way to use leftover veges. Make them a little heartier for a supper treat and mix in a can of drained salmon, or chopped ham. Great with an egg on top!
- 6 Potatoes
- 2 cup Cooked Brussels sprouts, cabbage or kale, thinly sliced or chopped
- 1/4 cup Butter
- 2 eggs, beaten
- 1/4 cup finely minced onion
- Salt and freshly ground black pepper
- 1/2 cup white or whole wheat flour
- 1 tsp Caraway Seeds
- Oil, to shallow-fry
- 6 Slices bacon, fried crispy and crumbled
- 6 Eggs
Make Potato Mixture
Add the potatoes to a saucepan of salted water, bring to the boil and cook for 15-20 minutes until tender.
Drain the potatoes really well, add onion, and mash thoroughly. Let cool a little bit, you don't want scrambled eggs! Add the butter and egg and mix well.
Mix in the shredded Brussels sprouts and caraway if using. Season well with salt and pepper to taste.
At this point, you can refrigerate the mixture until ready to cook.
Cook and Serve
Measure flour onto a plate. Mix in salt and pepper.
Shape the potato mixture into 10-12 patties depending on how big you want them, and lightly coat with the seasoned flour.
Heat oil to cover bottom in a large frying pan.
In batches, fry the patties for two minutes on each side or until golden and crisp. Drain on paper towels and sprinkle with a little salt while hot.
You may need to add more oil for subsequent batches.
Top with poached or over easy egg and serve with bacon alongside.