Turn leftover vegetables into a satisfying supper with this clever recipe for bubble and squeak cakes with ham and avocado.
Ingredients
- 3 cooked medium potatoes (about 325g)
- 325g cooked vegetables (such as parsnips, Brussels sprouts and carrots)
- 200g chopped cooked ham
- 2 eggs, beaten
- Olive oil, for frying
- Knob of butter
- Bag of wild rocket
- 2 avocados, sliced
- Lemon juice, to serve
Method
- 1. Put the cooked potatoes on a chopping board and break them up. Add the other cooked vegetables and chop it all up. Put into a bowl and add the ham, eggs and seasoning, and mix well. Divide into 4 and roughly shape into 4 cakes.
- 2. Heat a splash of oil and the butter in a frying pan and fry the cakes for about 8-10 minutes, turning once, until golden and crispy.
- 3. Divide a bag of rocket between 4 plates. Top each with a bubble and squeak cake and half an avocado. Drizzle with good olive oil and squeeze over some lemon juice to serve.