Kids will love this great recipe for leftover vegetables and mashed potato. It goes well with fish, or eat it on its own. For a vegetarian version, leave out the bacon.
Serves: 4 adults Time: 50 minutes
- 1tbsp olive oil
- 1 onion chopped
- 4 rashers bacon, chopped
- 450g leftover mashed potato (or whatever amount you have), mashed
- Leftover cooked vegetables, e.g. cabbage, peas, carrots, broccoli, chopped into small pieces
- 25g grated low-fat hard cheese, e.g .Cheddar or Parmesan
- Some plain flour – you don’t need much
- Preheat the oven to 200°C (400°F) or gas mark 6.
- Heat a little oil in a frying pan and cook the onion for 4–5 minutes until soft. Add the bacon and cook for a further 3–4 minutes.
- Remove the pan from the heat and tip the bacon and onions into a large bowl.
- Add the mashed potato and cooked vegetables to the bacon and onions. Add the cheese, mix well and divide into eight portions.
- Using your hands, shape each portion into a round cake. Sprinkle some flour onto a plate and dip both sides of the cake into it.
- Brush the cakes with the remaining oil and bake for 25 minutes on a greased baking tray, until golden brown.
- If you’re not going to eat all of the bubble and squeak cakes at once, you can freeze some at the end of step 4.
- Remember under twos can have full fat cheese in these cakes.