I’ll just tell you what I did, and then you can copy it, or have a look in the fridge and switch in other ingredients. I don’t want you to look in the fridge and think ‘Oh, I’ve only got two leftover sweet potatoes, so I definitely can’t make this…’ They’ve already found their way in to my chive scones and mushroom & leek tofu omelette.I’m a bit loathe to call this a recipe, as the whole point of bubble and squeak is to use up leftovers. Tangy and fresh, they’re an excellent addition to vegan food. Cavolo Nero is awesome, but brussels sprouts would be excellent too.Īs for garnish, if you have some, chives are perfect. Some good strong cabbage creates a bold contrast to the roasted vegetables. Just add them at the food processor step. The example recipe calls for 1 kg of sweet potato, but you can easily replace some or all of this with other roasted vegetables you have available.
This recipe doesn’t use any white potato, instead it uses roasted vegetables that have been mashed up – either by hand, or with a food processor. It’s used to form much of the dish and sticks everything together. The choice of vegetables is flexible, but most recipes rely on mashed white potato. Boiled and roasted vegetables get mixed up, seasoned, then fried slowly to form a crisp, golden crust with a soft inside. Traditionally it’s made with vegetables leftover from Sunday lunch. They crisp beautifully in the pan, developing a sweet, slightly smoky crust.īubble and squeak is a simple recipe for using up leftovers.
Using sweet potatoes is an awesome twist on the traditional bubble and squeak recipe.
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