The thing about bubble and squeak is that even the worst cook can’t get it wrong. That’s because, there’s no way to get it ‘right’. It’s just luck! Use whatever leftovers you have from a roast dinner. Stick an egg on top and serve with some gravy if you have it left over. Delicious!
This is a useful veggie dish if you’re having a crowd around and need to prepare in advance. You can keep this in the fridge once it’s prepared and do the final cooking step in the oven at your leisure.
If you’re stuck for something for dinner, you might find a tin of tuna in the cupboard and some leftover potatoes. You don’t need the spinach – it’s just a great way of sneaking in vegetables to the little ones! This is another simple ‘cake’ recipe for little ones and adults alike.
for 8 ‘cakes’ you will need:
400 g cooked mashed potato
1 tin tuna
1 handful spinach finely shredded
2 spring onions finely sliced
1 knob butter
1 egg beaten
Polenta to coat (optional)
While the potatoes are still hot, add a large knob of butter and the spinach. Stir thoroughly. Then add the tuna and mash it up into the potato and spinach mixture. Allow it to cool completely before seasoning with black pepper.
Make small patties / cakes (about the size of the palm of your hand) out of the mixture, dunk in the beaten egg and coat with polenta or breadcrumbs. The cakes can be frozen at this stage.
From room temperature, bake the cakes which have been lightly brushed with oil and placed on a baking tray at 200 C for 20 minutes turning once during cooking. Alternatively shallow fry in a little olive oil for a 3-4 minutes on each side until golden.
Little potato cakes are a great way of using up leftovers. They are also a brilliant way to wean little ones as they can eat it from their hands and it’s already mashed up inside. We will post a few recipes here on the blog over the coming weeks.