VeggieBoards banner

1 - 5 of 5 Posts
Joined
·
11,550 Posts
Discussion Starter #1
bubble and squeak (and variations)<br><br>
Category: Side Dishes<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
------------------------------------------------------<br><br><br><br>
1lb boiled potatoes, cooled,<br><br><br><br>
1lb green (the crinkly one) cabbage, lightly cooked and drained of excess liquid,<br><br><br><br>
1/2 cup chopped onion, optional,<br><br><br><br>
salt and pepper- to season,<br><br><br><br>
upto 1/2 cup wheat, potato or rice flour to coat, if needed,<br><br><br><br>
margarine/oil- estimate- to shallow fry,<br><br><br><br><br><br>
Instructions:<br><br>
------------------------------------------------------<br><br><br><br>
if using onions, first fry these until soft and golden.<br><br><br><br>
while they're cooking, roughly mash your potatoes, adding a smidge of rice milk or water if needed to help moisten it- i personally aim for chunky and not too creamy mashed potatoes here.<br><br><br><br>
mix in chopped or shredded cooked green cabbage and/or similar veggies of choice, and add onion when cooked and cooled a little.<br><br><br><br>
add salt and pepper, or herbs and spices of your choice, and mix well.<br><br><br><br>
shape into individual patties about an inch thick, and upto about 3 inches wide max (any bigger and you'll be stuffed!). if they feel too moist, dredge with a little rice or potato flour, and pat off the excess, so it doesnt burn in the pan when you cook it.<br><br><br><br>
heat a large frying pan/skillet, add enough oil to shallow fry (again, upto you- i usually use about 1/4 inch deep worth, but you can use much less if you want!) and carefully add your patties.<br><br><br><br>
cook until golden and a little crunchy on the bottom (this could take upto about 10 minutes)- and see if you can hear them 'bubble' and 'squeak', lol, while they cook.<br><br><br><br>
use a wide spatula to flip them over, and cook the other side. if it all falls to bits, dont worry, it still tastes good.<br><br><br><br><br><br>
Additional comments:<br><br>
------------------------------------------------------<br><br><br><br>
you can use english white cabbage instead of the green 'crinkly' cabbage, or even use red cabbage- it'll probably make the mashed potato go pink or purple, but it looks quite fun.<br><br><br><br>
alternatively, you could use kale, swiss chard, etc, other greens of the same family, or even add some broccolli, cooked frozen peas into the mix, or switch up to half of the potato for some cooked mashed cauliflower. just add whatever tastes good to you!<br><br><br><br>
this is an old english 'leftovers' thing, so traditionally had all sorts of stuff thrown in, some people add fried mushrooms, or diced veggie sausage and ham, etc, and i have a friend who adds leftover canned baked beans to this mix!<br><br><br><br>
i personally think it tastes best served with baked beans and veggie sausages- but know vegetarians who like it with a fried egg on top, with grated cheese on top of that, grilled.<br><br><br><br>
this is also good made using leftover indian cabbage and peas (see reciepe) in place of the cabbage, and dry potatoes with ginger and garlic (see reciepe) in place of plain boiled potatoes, for a spicy hoodedclawjen version, which goes well with chana masala.
 

·
Registered
Joined
·
5,691 Posts
Yum! That sounds simpler than the recipe in my cookbook, which uses egg as a binder and has cheese. I was all worried about finding a replacement for the egg, and was thinking maybe a little pureed silken tofu. When I have tried to make "mashed potato cakes" on this general idea in the past, I had a lot of problem with them falling apart and leaving lots of themselves on the pan.<br><br><br><br>
I want to make it with kale, because I need help finding yummy ways to eat kale.<br><br><br><br>
Thanks, Jen! <img alt="" class="inlineimg" src="/images/smilies/thumbsup.gif" style="border:0px solid;" title=":up:">
 
Joined
·
11,550 Posts
Discussion Starter #3
it might be worth trying a different type of potato next time, if they fall apart, as some potato varieties are waxy, and some more floury than others- waxy potatoes make a creamy and smooth mash, and floury ones make a light and fluffy mash.<br><br><br><br>
i find the waxy ones hold together better in things like this, and that floury potatoes are better suited to making fries and roast potatoes.<br><br><br><br>
i know that in the UK potatoes are labelled and graded in most stores so its easy to work out which is best suited for what, but i'm not sure if it's like that in the states.<br><br><br><br>
good luck!
 

·
Registered
Joined
·
5,691 Posts
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>hoodedclawjen</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
i know that in the UK potatoes are labelled and graded in most stores so its easy to work out which is best suited for what, but i'm not sure if it's like that in the states.</div>
</div>
<br>
Not really IME. Most of the regular grocery stores basically seem to have "baking potatoes" and "new potatoes." And the actual variety of potato labeled as such varies from time to time and store to store. You just have to know your varieties by sight. You can get a few labeled varieties by the bagful.
 
Joined
·
11,550 Posts
Discussion Starter #5
i've recently discovered- through being a complete slacker, that you can totally skip the mashing and patty making processes before frying the bubble and squeak.<br><br><br><br>
now i just throw it all in the pan and smoosh it about a bit while it cooks- i can easily poke it into rustic looking patties as time goes on. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
i don't boil the potatoes any more either- they just get nuked in the microwave, and then hacked into chunks- peel on and all- still comes out LUSH!
 
1 - 5 of 5 Posts
Top