Bubble & squeak

Caroline Marson: Food writer

This is a great leftover recipe that can be made with any vegetable leftovers from the Sunday lunch. Serve with a poached, fried or scrambled egg and crispy bacon or with poached smoked haddock fillets or grilled trout.

Ingredients: serves 4

1 red onion (chopped finely)
4 rashers streaky bacon (cut into small pieces)
450 g leftover mashed potato
300 g leftover vegetables (e.g. roast parsnips, green beans, brussel sprouts, cabbage, carrots, cauliflower, broccoli or peas - chopped into small pieces.)
pepper
salt
25 g hard cheese (grated)
25 g butter (melted)
plain flour

Method:

Heat the 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 or until it begins to turn a golden colour.
Remove the pan from the heat and transfer the bacon and onions into a large bowl.
Add the mashed potato and cooked vegetables, season well. Add the cheese, mix well and divide the mixture into six portions.
Using your hands, shape each portion into a cake. Put a little flour on a plate and coat each cake in flour on both sides.
Put onto a greased baking tray and brush with a little melted butter. Bake in a preheated oven (200°C / 400°F / Gas Mark 6) for 25 minutes or fry on both sides until golden brown.

Recipe tips:

Freeze ahead: These bubble and squeak cakes also freeze brilliantly so if you don't manage to eat them all you can enjoy them another day; simply freeze them at the end of step 2.