![]() The whole family will love these! They are a great toddler food as the veg is hidden if you have fussy eaters and are soft and easy to eat. ![]() The thing I always do when making a roast dinner, is make double the amount of potatoes and vegetables that I need, so I can make these bubble & squeak cakes the next day. Tender meat, crispy roast potatoes, a Yorkshire pudding, oodles of veg, like roasted carrots and green beans, then lashings of gravy! I’m salivating just thinking about it. I think a roast dinner has to be one of my favourite ever meals. To serve, place a bed of baby spinach on each plate, top with two of the bubble and squeak patties and garnish with the spring onions and toasted sesame seeds.A great way to use up those roast dinner leftovers, these Bubble & Squeak Cakes are made with leftover potatoes and vegetables and are also egg and gluten free!.Remove from the pan and keep warm in a low oven. Once the pan is hot, add the patties and fry for 2-3 minutes on each side, or until golden. Add another tbsp of olive oil to the frying pan, and place back on a medium heat. Take the mixture and form 8 round patties.Add the salt and pepper and mix until combined. Transfer this mix into the pan with potatoes and falafel. Add the garlic and fry for a further minute. Once hot, add the spring cabbage, petit pois and spring onions and fry for one minute. Add 1 tbsp of olive oil to a frying pan, and place on a medium heat.Crumble the falafels into the potatoes and mash with a potato masher until smooth. Drain the potatoes and place them back into the pan. Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft. Put the potatoes in a medium-sized pan of water and place on a high heat.
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