Rustle up this vegan bubble & squeak brunch with the veggie leftovers from your Christmas Day dinner. Perfect for a lazy start to Boxing Day
Nutrition and extra info
- Gluten-free
- Vegetarian
- Vegan
Nutrition: Per serving
- kcal486
- fat39g
- saturates6g
- carbs25g
- sugars6g
- fibre7g
- protein4g
- salt0.4g
Ingredients
- 4 paprika roasties, or about 200g, left over from Christmas Day (see the recipe)
- 2 large spoonfuls coriander seed cabbage, about 150g, left over from Christmas Day (see the recipe)
- 1 tsp cumin seeds
- 1 garlic clove, crushed
- 3 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ lemon, juiced
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 avocado, sliced
Avocado
av-oh-car-dohAlthough it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- chilli flakes, to serve
Method
Roughly mash your cold paprika roasties with a fork, then add the leftover cabbage, cumin seeds, garlic and some seasoning, and mix together. Use your hands to shape the mixture into two patties.
Heat the oil in a large frying pan. Fry the patties for 3-4 mins each side until crisp. Pour the lemon juice over the avocado. To serve, get two plates, put a patty on each and serve with the avocado, a sprinkling of chilli flakes and a good pinch of flaky sea salt.
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