Bubble & squeak Boxing Day brunch
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 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
| Nutrient | Unit |
|---|---|
| kcal | 486 |
| fat | 39g |
| saturates | 6g |
| carbs | 25g |
| sugars | 6g |
| fibre | 7g |
| protein | 4g |
| salt | 0.4g |
Ingredients
- 4 paprika roasties
- 2 large spoonfuls coriander seed cabbage
- 1 tsp cumin seeds
- 1 garlic clove , crushed
- 3 tbsp olive oil
- ½ lemon , juiced
- 1 avocado , sliced
- chilli flakes , to serve
Method
- STEP 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.
- STEP 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.
Goes well with
Recipe from Good Food Vegetarian Christmas, November 2017
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