Thrifty bubble and squeak CAKES
From the Cookbook
Makes 12
Pastry Free
Veggie
Serves:
12 CakesEquipment:
- Saucepan
- Large Bowl
Ingredients
100g cavolo nero, spring greens, Savoy cabbage or kale, leaves shredded
600g cold mashed potato
5 spring onions, white and green parts thinly sliced
70g feta cheese, crumbled
A little plain flour, for dusting
A large knob of butter
Salt and freshly ground black pepper
Method
- 1
Bring a large saucepan of salted water to the boil. Add the shredded greens and cook for 3 minutes or until tender, then drain and run under cold water to stop the cooking. Drain again, then dry the greens on kitchen paper.
- 2
Put your cold mash into a large bowl. Mix in the blanched greens, spring onions and feta, and season with salt and pepper to taste. Shape into 12 cakes (each about 1cm thick) and dust with a little flour.
- 3
Melt the butter in a large non-stick frying pan and fry the cakes over a medium heat for 2–3 minutes on each side or until golden and cooked through. Serve warm as a side dish, or topped with a poached egg for lunch.
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