At the end of last year, I was asked to create a healthy recipe using leftover food as part of the Co-operative’s 2015 Love Food Hate Waste campaign. The result – a delicious take on the classic bubble and squeak, with a hidden cheesy centre!
Bubble and squeak doesn’t have to just be for post-Christmas, it’s a great way to use up leftovers from your Sunday dinner all year round. For a light, healthy dinner serve it with salad and a little tomato chutney. Or for something more substantial serve it with any (leftover) meat – gammon works really well.
Makes 4-6 cakes
- Leftover cooked vegetables – like roast parsnips, Brussels sprouts, carrots, cabbage, broccoli, roast potatoes
- 1 egg, beaten
- 1 red onion, roughly chopped
- 1 garlic cloves, chopped finely
- 4 rashers of bacon, roughly chopped
- Small block of cheese – I used goat’s cheese, but any leftover cheese you have sitting in the fridge would work
1. Fry the onion, garlic and bacon in a little oil for a few minutes until softened, then set aside to cool slightly.
2. Mash up all your leftover vegetables, then stir in the bacon mixture with a fork.
3. Add the egg and mix well until fully combined.
4. Dust your hands with a little flour, then take a small ball of the bubble and squeak mix and flatten it in your hand. Place a small lump of cheese in the centre, then top with roughly the same amount of bubble and squeak mix as used in the base. Shape into a cake/patty, making sure they are fully enclosed – like in the pictures below!
5. Repeat this until all the bubble and squeak mix has been used up and you have 4-6 equal sized cakes. Dust all the sides with a little flour and chill in the fridge for at least 30 minutes.
6. Add a little oil to a pan, then fry the cakes for 5 minutes on each side until golden and crisp on both sides and fully warmed through.
Disclosure: I received a £10 Co-Operative voucher to buy the ingredients to create my recipe for the 2015 Love Food Hate Waste campaign