BUBBLE AND SQUEAK (VEGAN + GF)
This Bubble and Squeak is crispy on the outside, tender on the inside and so easy to make using leftover mash and vegetables!
Provided by Rhian Williams
Categories Breakfast Main Course Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Heat up the oil in a large non-stick frying pan.
- Add the onion and cabbage and fry for around 15 minutes until softened.
- Add the mashed potatoes and salt + pepper and mix well.
- Use a spoon to push the mixture right up to the sides of the pan and flatten the surface.
- Fry on a low heat for around 7 minutes until the bottom is golden brown.
- Place a large plate on top of the frying pan then quickly turn it upside down, so that the top is on the bottom of the plate.
- Use a spatula to gently push it off the plate onto the frying pan, so that you can cook the other side too.
- Cook for a further 7 minutes until both sides are golden brown.
- Slice before serving.
- Best enjoyed immediately!
Nutrition Facts : Calories 521 kcal, Carbohydrate 105 g, Protein 11 g, Fat 7 g, Sodium 135 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
ALL-IN-ONE ROAST BUBBLE & SQUEAK
This bubble & squeak with sprouts, bacon and potato needn't be relegated to leftovers - it makes a great alternative to roasties
Provided by Good Food team
Categories Buffet, Side dish
Time 50m
Number Of Ingredients 4
Steps:
- Heat oven to 220C/200C fan/gas 7. Bring a pan of water to the boil, then tip in the potatoes. Cook for 4-5 mins, drain well, then return to the pan. Put on the lid and shake a couple times.
- Set a heavy-bottomed roasting tin on the hob over a medium heat and add the oil. When it's really hot, add the potatoes and fry for a few mins.
- Add the bacon and sprouts, mix everything together, then put in the oven and bake for 30 mins until the bacon is crisp and the sprouts are tender.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
BUBBLE & SQUEAK CAKES
Gordon Ramsay's scrumptious potato cakes are perfect for serving with your Boxing Day ham
Provided by Gordon Ramsay
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.
- Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
- Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Cool, cover and chill or freeze. Will keep in the fridge for up to 3 days or freeze for up to a month.
- Heat oven to 190C/fan 170C/gas 5 (or if you've roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.
Nutrition Facts : Calories 268 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
BAKED BUBBLE & SQUEAK CAKES
These baked Bubble & Squeak cakes are the most delicious way to use up leftover roast vegetables! Simply mash together, shape and bake.
Provided by Aimee
Categories Savoury Breakfast
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 200c. and line a baking tray with paper or foil.
- Heat 1 tbsp of the oil in a frying pan and cook the onion for 5 minutes on medium heat, until softened and browned.
- Tip the onion into a food processor with the leftover potato and vegetables. Mix for a few seconds. The mixture should be chunky but should hold together when you shape them into patties.
- Roll them into balls, then flatten them slightly before placing them on the baking tray. Brush with the remaining oil.
- Bake for 25 minutes until golden brown and crispy.
- Serve on their own, with a bit of ketchup or with some vegan sausages for a hearty breakfast.
Nutrition Facts : Calories 158 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 recipe, Sodium 50 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
QUICK AND EASY TRADITIONAL BUBBLE AND SQUEAK DISH
Steps:
- Gather the ingredients.
- In a large frying pan, melt the butter over medium heat and make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.
- Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.
- Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.
- Serve with either a fried or poached egg on top. Enjoy.
Nutrition Facts : Calories 306 kcal, Carbohydrate 25 g, Cholesterol 47 mg, Fiber 3 g, Protein 3 g, SaturatedFat 12 g, Sodium 470 mg, Sugar 4 g, Fat 22 g, ServingSize 2 servings, UnsaturatedFat 0 g
CAKE DOUGHNUTS
Provided by Food Network Kitchen
Time 50m
Yield 12 doughnuts (plus about 6 doughnut holes)
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper. Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each. Flip the parchment over and lightly coat with cooking spray. Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.
- Sift the flour, baking powder, nutmeg and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix). Transfer the batter to the prepared pastry bag.
- Using the circles as a guide, pipe the batter into 3-inch rings. (To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.) Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight.
- Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have about 2 inches of liquid once the shortening melts.) Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the doughnut holes 30 seconds per side.) Remove with a slotted spoon and drain on paper towels. Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts.
BUBBLE AND SQUEAK CAKES
A classic British breakfast dish - belonging to the working class rather than the landed gentry - that traditionally had no fixed ingredients because it was made from whatever had been left over from a previous meal. Nonetheless, it usually included mashed potatoes and cabbage and/or leeks. I have fond childhood memories of eating Bubble and Squeak at friends' houses in England. This version I found on a 'Pan or Wok' recipe card from International Masters Publishers. In its ingredients, it certainly contains a few modern touches. Since this a traditional dish, and since there are so many variations, who's to say what's traditional? This particular recipe for Bubble and Squeak Cakes is delicious. I also like the idea of making individual cakes: so much easier to handle in the pan and everyone gets more of the browned crust. If you have not eaten Bubble and Squeak before, after making it once, go traditional and make it with whatever you have left-over. Although traditionally a breakfast dish, in 2005, I can imagine this dish being served at any time of the day or night. Not at your most elegant dinner party perhaps, but anywhere else. In posting it here, I've left the ingredients exactly as I originally found them on the recipe card. No herbs! No onions! No garlic! I confess I do add these. I've included a few suggested departures from the recipe in brackets within the instructions, and in the notes at the end. Recipes are not sacred texts to be revered; and traditional recipes like this one invite you to add your own personal touches and to vary them to satisfy your whims.
Provided by bluemoon downunder
Categories Breakfast
Time 40m
Yield 4 Bubble & Squeak cakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop the bacon; thoroughly wash and dry, then trim and finely slice the leeks; beat the egg; cut the mushrooms into quarters; cut the tomatoes in half; and finely shred the cabbage.
- Place the serving plates in a low oven so that they will be warmed when required.
- Heat 1 tablespoon of oil (less if the bacon is fatty; see notes below) in a heavy-based, non-stick pan, add the bacon pieces, fry for about 4 minutes, until crisp, then remove with a slotted spoon and drain on paper kitchen towelling.
- (Optional departure: If you want to add finely chopped onion and/or garlic, add them 1-2 minutes BEFORE adding the leeks to the pan.).
- Add the leeks to the pan and sauté for 2 minutes.
- Transfer the bacon and leeks (and onions & garlic) to a large bowl, add the mashed potatoes, cabbage and egg (see notes below), season to taste and mixing together with wet hands, shape into 4 round cakes, 10cm/4" across. (If you've been imprecise or overly generous in the quantity of some of the ingredients, you may well have enough for five or six cakes. You may also choose to make smaller cakes, but remember to then adjust the cooking time: they'll cook much faster, of course.).
- Heat the remaining oil in the pan, add the bubble and squeak cakes and cook for about 6 minutes on each side, or until golden brown. Remove the cakes from the pan and keep warm.
- Add the mushrooms and tomatoes to the pan and sauté for 4 minutes. (I add basil here, probably about 1 tablespoon of fresh basil)
- Place the bubble and squeak cakes on warm serving plates, top with the mushroom and tomatoes and serve immediately.
- Chef's notes: I always buy middle rashers and remove ALL the fat, so I do need a little oil, probably about 1/2 tablespoon. If you use streaky bacon, I can't see that you'd need much oil at all, if any, certainly not the full tablespoon specified in the recipe. Because I've usually been imprecise in my measurements of one or other or several of the vegetables, I usually add 2 eggs. If tomatoes are just not looking very good or you cannot find a flavoursome variety (isn't the tasteless tomato the bane of all our lives?) canned, drained tomatoes are fine.
Nutrition Facts : Calories 479.1, Fat 30.1, SaturatedFat 7.8, Cholesterol 94.6, Sodium 1055, Carbohydrate 30.7, Fiber 5.4, Sugar 6, Protein 22.7
VEGAN BUBBLE SQUEAK CAKES
This recipe comes straight from the BBC, except I veganized it and added a little something. Bubble and squeak doesn't need to come in cake form, but when given the choice, I can't see myself ever not wanting to make it this way. I mean, look at the adorable little cakes, full of squeaky goodness!
Provided by patriciamercer84
Categories Lunch/Snacks
Time 40m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of well-salted water to a boil. Peel and chop potatoes into bite sized pieces. Smaller red potatoes need only be quartered. Add potatoes and boil for 12-15 minutes or until tender.
- Meanwhile, chop the ends off the brussels sprouts and remove any bad looking leaves. When there is five minutes left of the potatoes, add the sprouts and cook for four minutes. After four minutes, remove them with a slotted spoon to a bowl filled with ice water to stop the cooking.
- Drain the potatoes and return back to the hot (empty) pot you boiled them inches Turn the heat down to low and let the potatoes dry for 1-2 minutes.
- While the potatoes are drying out, drain the sprouts and pat them dry. Shred them finely with a chef's knife.
- Add the Earth Balance to the potatoes and mash well. Mix in the sprouts and 1/4 tsp Old Bay seasoning (or salt) and taste for flavor, adding more seasoning if desired. Set aside until cool enough to handle.
- Mix the 1/2 cup flour with 1/2 tsp Old Bay (or salt). Heat a large, cast-iron skillet over medium heat with 1/4″ oil in the bottom.
- Break up the potato mixture into 8 rough patties.
- Gently form each one into a smooth, hockey puck like shape. Dip the cake in the seasoned flour mixture. Be gentle, and do this for each patty.
- Fry 3-4 patties at a time for 2-3 minutes a side, until golden brown. You may need to re-dip them in flour right before putting them in the oil, so keep it handy. Use two spatulas (or a spatula and a flat wooden spoon) to turn the cakes; you don't want to splash hot oil all over yourself.
- Place fried cakes on a baking sheet with parchment paper.
- Preheat oven to 375º F.
- Once all the cakes are fried, you can place the whole sheet of them in the oven for 15 minutes to re-heat and re-crisp them in time for your meal. You can also refrigerate them for up to three days (reheating in the same manner), or freeze them for a month.
HEALTHY BUBBLE AND SQUEAK RECIPE
Healthy bubble and squeak is a delicious way to use up leftovers, that isn't too tough on your diet! This recipe uses plenty of veggies for a vitamin boost.
Provided by GoodtoKnow
Yield Makes: 5
Number Of Ingredients 8
Steps:
- Preheat the oven to 220°C/425°F/gas mark 7. Grease a small roasting tin or ovenproof gratin dish measuring 25 x 35cm (10 x 14 inches).
- Cut the potatoes, carrots, parsnips and squash into even-sized pieces and steam or boil until soft but not mushy. Drain and dry well. Steam or boil the cabbage.
- Put the root vegetables in a large bowl and pound with a potato masher. Add the cabbage, the olive oil and a sprinkling of black pepper. Shape your healthy bubble and squeak mixture into small fritters and pop into your greased baking tray or gratin dish and bake on the top shelf of the oven for 20/30 minutes, until they're crispy on top.
Nutrition Facts : @context https
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