Bubble & squeak cakes with tomato salsa

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• fromBAtoParis

  26 December 2009

  fromBAtoParis rated this recipe

  

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• mrsweebri

  26 December 2009

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• ptw

  26 December 2009

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• Emmy-Lou

  26 September 2010

  Emmy-Lou rated and commented on this recipe

  

  Very easy to make, I used ordinary onion as didn't have spring onions. We had them for lunch with roasted plum tomatoes rather than the salsa.

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• kimkap

  26 October 2010

  kimkap rated and commented on this recipe

  

  I loved how simple this was to make and the contrast between the bubble & squeak and salsa - yummy. Will definitely be making this one again

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• Coco Loco

  10 November 2010

  Coco Loco rated and commented on this recipe

  

  Great, tasty and cheap. Unfortunately my cakes did stick to the pan a little but that was probably because I used a little oil spray instead of butter. Great way to use up leftover vegetables and really nice served with gammon instead of salsa.

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• emma178

  20 July 2011

  emma178 rated and commented on this recipe

  

  Very tasty. I replaced the oil and vinegar with lime juice in the salsa

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• Rowena

  29 December 2011

  Rowena rated and commented on this recipe

  

  Very tasty. I used the left-over veg from christmas day so they were a little bit different. I used spring onions, carrots, sprouts and chopped up bacon (didnt use corriander). I was very pleased with how they turned out although I needed to cook them for a bit longer so they didnt fall apart and so they werent really soggy. They were a real hit with my family. We didnt have them with the salsa but served them with baked beans and fried egg (for the children) and a great dollop of branston for us. Yummy!

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Ingredients

• 1 bunch spring onions , sliced
• butter
• 200g potatoes peeled, cooked and roughly mashed
• 100g Savoy cabbage , winter greens or Brussels sprouts, shredded and cooked
• a small bunch coriander , chopped
• 2 tomatoes , diced
• olive oil
• 1 tbsp red wine vinegar
• 2 poached eggs

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Vegetarian

Ingredients

• 1 bunch spring onions , sliced
• butter
• 200g potatoes peeled, cooked and roughly mashed
• 100g Savoy cabbage , winter greens or Brussels sprouts, shredded and cooked
• a small bunch coriander , chopped
• 2 tomatoes , diced
• olive oil
• 1 tbsp red wine vinegar
• 2 poached eggs

Per serving

321 kcalories, protein 11.6g, carbohydrate 22.5g, fat 21.1 g, saturated fat 7.9g, fibre 3.9g, salt 0.72 g

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