Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Place a lid on the pan and bring to the boil. Serve with a salad and you’ve got a delicious and light evening meal for any day of the week.Put the white potatoes in a pan and cover with a little cold water. In addition to being vegan, this recipe is entirely gluten-free, so everybody can enjoy it. I’m also serving it with garlic mushrooms, which you can cook at the same time as the sauce. I’ve kept the sauce simple so that it can be made in just a couple of minutes while you’re keeping the cakes warm in the oven. Vegan cheese sauce is a great accompaniment to these bubble and squeak cakes. I’ve then taken it a step further by frying some shallots with grated carrot and garlic. In this recipe I have added celeriac to the potatoes and broccoli to the cabbage for our basic mix. A foundation, if you like, from which to build your flavours. Potatoes and cabbage are, in my opinion, an essential base for this dish. This recipe cooks everything from scratch to make the mix for frying. They don’t, however, always have to involve leftovers. We used to have ours with sausages and baked beans growing up and they were always made with whatever vegetables and potatoes happened to be cooking the day before. Typically it’s a mash-up of leftover veg from a Sunday roast, which is then fried into a cake and served as another meal. A version of this dish is available at most greasy-spoon cafés across the UK (albeit not a very good version) and a lot of us grew up with it in our homes. Bubble and squeak is a bit of a British classic.
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