Bubble and squeak cakes with crème fraîche and Parma ham

Bubble and squeak cakes with crème fraîche and Parma ham

Bubble and squeak is a traditional English dish often made with leftover vegetables. The main ingredient is potato, but we’ve added many of our favourite vegetables.

TO DRINK: Sauvignon Blanc pairs well with vegetable-based dishes

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Bubble and squeak cakes with crème fraîche and Parma ham

Serves: 4 - 6
Cooking Time: 25 mins

Ingredients

  • 500g potatoes, peeled and boiled
  • 30ml (2 tbsp) butter
  • 200g Brussels sprouts, trimmed
  • 15ml (1 tbsp) olive oil
  • 2 garlic cloves, crushed
  • 1 small bunch spring onions, finely sliced
  • 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
  • salt and freshly ground black pepper, to taste
  • 1 large egg yolk
  • 80ml (¼ cup) cake flour, seasoned
  • 150g crème fraîche, to serve
  • 8 slices Parma ham, grilled, to serve
  • cherry tomatoes, grilled, optional

Instructions

1

Mash the warm potatoes with the butter. Boil the sprouts until just tender, about 3 – 5 minutes. Drain and plunge into cold water. Drain and pat dry with paper towel. Finely slice the sprouts and stir into the potato.

2

Heat the oil in a pan and gently fry the garlic. Add the spring onions and parsley and cook for 2 minutes. Add this mixture to the potato mixture. Season.

3

Add the egg yolk to the potato mixture and shape into patties. Chill for 30 minutes.

4

Place the flour on a plate and coat the patties. Heat some oil in a largefrying pan and shallow-fry the patties for 2 minutes on each side, turning carefully. Drain.

5

Serve warm, topped with a dollop of crème fraîche and two slices of Parma ham and the tomatoes, if desired.

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