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Bubble Squeak

 

Bubble and Squeak Patties (Scottish Style)

It is an old favorite made from left over vegetables after your Sunday Roast dinner, like potatoes, greens like sprouts and the rest, and they fried in a round form gently.. The traditional dish was then called because of the spluttering noise it made while frying in hot oil. But Britons cooked this old recipe on the scratch and left over dinner because it's too good to throw them away on the trash bin. But you could also try spinach, spring greens or even cauliflower leaves. This can be a very low fat meal if you use half-fat cheddar cheese and grill or bake the patties rather than frying them. serve these piping hot with tangy relish or sauce.

Ingredients:
1 lb. Floury potatoes peeled
1/4 lb. Sprouts, peeled and halved and chopped
1 big Carrot, grated
1 medium Onion, chopped very finely
1/4 lb. Cabbage, shredded
1/4 lb. Strong cheddar cheese (optional)
1/4 tsp. Salt and Black pepper
1 tsp Mustard

Procedure:

Peel and cut the potatoes into 4 portions and boil or steam until tender and drain well and mash.

Meanwhile, put the halved sprouts, shredded cabbage into a small pan with the grated carrot and add two tablespoons of water

Cook about 5 minutes and don't add any more liquid so the vegetables are virtually steamed and to retain most of their natural flavor

When tender, drain well and mix well with the mashed potato, and chopped sprouts.

Then add the chopped onion, the mustard, grated cheese and plenty salt and pepper.

Shape the mixture into four patties and place on a greased grill pan.

(Alternatively, heat a large skillet in medium heat, with 2 tbsp. melted butter, divide into 4 patties fry to very low heat, turn each side for 6-8 minutes.

or until brown and crispy. (omit the cheese if you will decide to cook in the skillet).

Grill for about 5 minutes on each side until hot through and golden brown.

Serve right away.

Serve 6 people.


Useful tip:

If you are using left over cooked and boiled vegetables, they really good also, it is the same procedure but I fry this slowly and omit cheese.

 

 

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Last modified: May 26, 2003