SW Bubble And Squeak Cakes
Delight in a comforting and hearty dish with this delectable recipe. Fusing the earthiness of floury potatoes with the freshness of cabbage and spring onions, these flavorful ingredients intertwine to create delectable potato cakes. Complemented by the savory essence of eggs and the rich indulgence of baked beans, this dish promises to be a satisfying and well-balanced meal. Indulge in the crispy exterior and fluffy interior of these golden-brown potato cakes, perfect for a cozy evening in.
— Constant Cookbook
Ingredients
- 908g floury potatoes
- 198g cabbage
- 6 spring onions
- 1 yolk
- Salt and pepper
- Fry light
- 4 tomatoes
- 4 eggs
- 2x 400g baked beans
Instructions
- Peele and roughly chop potatoes and boil til tender. Mean while shred cabbage, and finely slice spring onions. Drain and mash potatoes and mix with the cabbage. Allow to cool before adding spring onions and egg yolk. Mix season and chill until needed
- Per heat oven to 220 divide mixture into 8 portions and shape into patties. Place on baking tray sprayed with fry light. Spray each cake and bake for 20 -25 minutes until slightly brown
- Meanwhile half tomatoes and fry with eggs , heat baked beans in a pan and serve.
Yield
Serves 4
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