For me, English food is comfort food, especially bubble and squeak. This dish takes me back to my childhood — granted they were usually frozen, though. This recipe is a great way to use up leftover mashed potato.
Serves: 4
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Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 80g frozen peas
- 1 small carrot, chopped
- 300g mashed potato
- 3 spring onions, finely chopped
- Small handful dill, chopped
- Small handful parsley, chopped
- Salt & pepper
- 1 tsp Dijon mustard
- Handful flour, to dust
- Olive oil, to fry
Method
- Steam peas and carrots until just cooked through then allow to cool slightly.
- Add all ingredients except flour to bowl and mix well. Form into patties the size of an egg ring.
- Dust with flour, place on plate covered with baking paper, cover and refrigerate overnight.
- Add olive oil to non-stick frypan and fry over medium–low heat until golden on each side. Be gentle when you flip them; they’re delicate.
- Tip: Plan ahead and refrigerate patties overnight so they hold together. If you happen to have some corned beef on hand, add a handful to the mix.
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