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Quick bubble and squeak cakes with ham

Quick bubble and squeak cakes with ham

Name: Quick bubble and squeak cakes with ham
Yield: Serves 4
Cuisine: British recipes

Easy
January 2006

Easy
January 2006

Serves 4
Ready in 20 minutes

Give leftover roast vegetables and roast potatoes a new lease of life in these bubble and squeak cakes – a great brunch recipe, ready in just 20 minutes.

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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

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

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.
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.
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.

Method

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.
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.
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.