Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Bubble and squeak cakes with ham and avocado recipe

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Ready in 20 minutes

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

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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.

Bubble and squeak cakes with ham and avocado recipe

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