Bubble & squeak cakes with fried eggs

4
Total Time
1hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy
Traditionally a way to use up leftovers from the Sunday roast, these little veggie cakes topped with a fried egg are great for a quick breakfast or brunch.

Ingredients

Potato(es), Raw

500 g, Maris Piper, cut into small chunks

Brussels Sprouts, Raw

150 g, shredded

Cabbage

100 g, Savoy, shredded

Ground Nutmeg

¼ teaspoons, level

Plain White Flour

20 g

Calorie controlled cooking spray

4 spray(s)

Shallots

2 medium, finely chopped

Spinach

450 g, young leaf

Egg, whole, raw

4 medium, raw

Instructions

  1. Bring a large pan of water to the boil over a medium heat and cook the potatoes for 15-20 minutes until tender, adding the sprouts and cabbage for the last 3 minutes. Drain and return to the pan to steam-dry for a couple of minutes.
  2. Add the nutmeg, then mash until the potatoes are smooth and the vegetables have broken up a bit. Season to taste. Allow to cool slightly, then shape the mixture into 8 patties.
  3. Preheat the oven to 120°C, fan 100°C, gas mark ½. Put the flour onto a large plate and lightly coat the patties in the flour. Mist a large frying pan with cooking spray and cook the patties over a medium heat for 4-5 minutes on each side until golden, then transfer to a baking sheet and put in the oven to keep warm.
  4. Wipe the pan clean and mist with cooking spray. Add the shallots and cook for 3 minutes or until soft, adding a splash of water if it gets dry. Add the spinach and cook, stirring, for 2 minutes until the spinach has wilted – you may need to add the spinach in 2 batches. Season to taste. Transfer to a bowl, cover and keep warm.
  5. Wipe the pan, mist with cooking spray again and fry the eggs for 2-3 minutes until the whites have set. Serve the cakes with the spinach on the side and a fried egg on top with a sprinkling of freshly ground black pepper.

Notes

You can freeze the bubble & squeak cakes for up to 3 months.

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