A plate serving bubble & squeak Boxing Day brunch

Bubble & squeak Boxing Day brunch

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(1 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2

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
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  • 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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 avocado, sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • chilli flakes, to serve


  1. 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.

  2. 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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Comments, questions and tips

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25th Mar, 2018
Big thumbs up for taste but these looked nothing like they did in the picture!! Mashing the potatoes was a bit of a challenge and the patties didn't stick together too well. But we really enjoyed them though!!!
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