Spiced bubble & squeak cakes with raita

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• rowley

  25 February 2011

  rowley rated and commented on this recipe

  

  We've made these a couple of times with different leftover veg and they are suprisingly tasty for relatively few ingredients. Work well with chutney or relish too.

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• Alanna

  17 May 2011

  Alanna rated and commented on this recipe

  

  Really tasty recipe, very simple and enjoyed by my boyfriend too (he doesn't normally venture into butternut squash territory)!

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• Sarah

  14 March 2012

  Sarah commented on this recipe

  I was looking though my old olive booklets and decided to give this one a go. I just couldn't get on with the frying, they kept sticking to the pan and baking them dried them out too much in the oven so I pimped them. I made larger cakes, dipped them in egg and then breadcrumbs and then baked them in the oven. They looked great and tasted great. They went well with mango chutney too.

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Ingredients

• ½ bunch spring onions , chopped
• butter
• 100g cooked butternut squash or parsnip
• 200g cooked potatoes
• 100g cooked Savoy cabbage , greens or sprouts , chopped
• 1-2 tsp curry powder , depending on how hot you like it
• 150ml pot natural yogurt
• ¼ cucumber , seeds scooped out and sliced
• 2 handfuls watercress , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

Ingredients

• ½ bunch spring onions , chopped
• butter
• 100g cooked butternut squash or parsnip
• 200g cooked potatoes
• 100g cooked Savoy cabbage , greens or sprouts , chopped
• 1-2 tsp curry powder , depending on how hot you like it
• 150ml pot natural yogurt
• ¼ cucumber , seeds scooped out and sliced
• 2 handfuls watercress , to serve

PER SERVING

245 kcalories, protein 8.1g, carbohydrate 29.7g, fat 11.3 g, saturated fat 6.7g, fibre 4.0g, salt 0.68 g

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