The Best Comfort Food: Bubble and Squeak
These potato cakes are perfect for any time in the day. They're easy to make and incredibly tasty. You are going to love diving into the crispy breadcrumb coating and a soft, melt-in-your-mouth center.
Yep, this is basically all you need to make these with the addition of some good old seasoning, a knob of butter, a splash of milk and of course who doesn't fancy a sprinkle of fine cheddar?
So let's get bubble and squeeking!
Now, you want to start by getting those potatoes boiling in salted water. ( remember we haven't got all day). Your science teacher would have told you this one!
Meanwhile, prepare all your veggies by chopping, dicing and measuring and set a side. Once the potatoes are done run them under cold water. This will keep your hands from burning and keep them in good shape too. 30 seconds should do. You don't want them to cool down before the butter goes in.
Time to get mashing: Once peeled, place in bowl and add the butter. At this stage you might find that the mash is slightly dry and perhaps not as smooth as you would like it to be. So add the seasoning and a good splash of milk and mash again.
Simply dump in the remainder of the ingredients and combine. You're going to have a vibrant mix of green, orange and yellow goodness.
You'll be surprised at how easily it forms into balls. It won't stick to your hands at all. So divide the mixture and prepare the egg and crumbs in two separate bowls. Press down the divided portions with your middle three fingers to form perfect rounds.
You're going to love this stage. Crumb coated patties!
Finally get the flame going before you can start frying. Just enough oil to shallow fry. Remember not too much and not too less. Too much and you'll end up with soaking potato cakes - not so comforting at all, and with too less they end up gooey and mushy. Hence, you don't get that golden crisp.
You'll know it's time to flip when they start browning. Treat them like pancakes. Flip once only.
Viola! and there you have it, the perfect Bubble and Squeak.
Enjoy!
Bubble and Squeak
Ingredients
1 kilo potatoes, boiled
30 g butter
splash milk
3/4 cup cheddar cheese
1/3 cup green onions, finely chopped
1/3 cup carrots, finely diced
1/3 cup peas
1/3 cup corn
salt & pepper, to taste
oil, for shallow frying
To crumb coat:
1 egg, beaten
breadcrumbs
Method
1. Mash together potatoes and butter, then add seasoning and milk to form smooth consistency.
2. Now add the cheese and veggies to the potato mash, mix to combine.
3. Divide mixture to make 12 balls. Then press down with fingers to form round cakes.
4. Dip cake in egg and then coat in bread crumbs
5. Heat oil in a medium fry-pan. Fry until Golden and crisp.
6. Serve with salad, grilled meat or your favorite dipping sauce.
Makes 12 large patties