Ingredients with Measurements:
- 2 cups leftover mashed potatoes
- 2 cups leftover cooked cabbage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 2 tablespoons vegetable oil
Special equipment needed:
- Large mixing bowl
- Frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine mashed potatoes, cooked cabbage, chopped onion, minced garlic, salt, black pepper, and paprika. Mix well.
2. Add all-purpose flour to the mixture and stir until well combined.
3. Add beaten eggs to the mixture and stir until well combined.
4. Form the mixture into small cakes, about 2-3 inches in diameter.
5. Coat each cake with breadcrumbs, pressing gently to adhere.
6. Heat vegetable oil in a frying pan over medium heat.
7. Add the cakes to the frying pan and cook for 3-4 minutes on each side, or until golden brown and crispy.
8. Remove the cakes from the frying pan and place on a paper towel-lined plate to drain excess oil.
9. Serve hot with your favorite sauce or condiment.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 cakes
Nutritional information:
- Calories: 150 per cake
- Fat: 6g
- Carbohydrates: 20g
- Protein: 4g
Substitutions for ingredients:
- Instead of mashed potatoes, you can use leftover roasted or boiled potatoes.
- Instead of cooked cabbage, you can use cooked Brussels sprouts or kale.
Variations:
- Add cooked bacon or ham to the mixture for a meatier version.
- Add grated cheese to the mixture for a cheesy version.
- Add chopped herbs, such as parsley or thyme, to the mixture for extra flavor.
Tips and tricks:
- Make sure the mixture is well combined before forming into cakes to ensure they hold together.
- Use a non-stick frying pan or add more oil if needed to prevent the cakes from sticking.
- Serve the cakes immediately after cooking for the best texture and flavor.
Storage instructions:
- Store leftover cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover cakes in a frying pan over medium heat until heated through and crispy.
Presentation ideas:
- Serve the cakes on a platter with a dipping sauce in the center.
- Garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
- Chopped herbs, such as parsley or thyme
- Paprika
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Side salad
- Roasted vegetables
- Steamed green beans
Troubleshooting advice:
- If the cakes are falling apart, add more flour to the mixture to help bind them together.
- If the cakes are not crispy enough, cook them for a few more minutes on each side.
Food safety advice:
- Make sure all ingredients are fully cooked before adding them to the mixture.
- Store leftover cakes in the refrigerator and consume within 3 days.
Food history:
- Bubble and Squeak is a traditional British dish made with leftover vegetables, typically potatoes and cabbage, fried together in a pan.
Flavor profiles:
- Savory, crispy, and slightly sweet.
Serving suggestions:
- Serve as a side dish or appetizer.
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Region: British