View BasketPay For Items
Books, Gifts & Festivals
Never miss an offer...
Subscribe: Chaat Magazine
Subscribe to Chaat Magazine today...
Best Sellers:
Find Us On Facebook

Recipe for Curried Bubble and SqueakClick image to enlarge

Recipe for Curried Bubble and Squeak

Recipe for Curried Bubble and Squeak

(Ref: RCP216)

FREE: But, if you like the recipe, and care to donate to our chosen charity (Frank Water), please add to basket - thank you: 0.25


Quantity:  
Pin It


The perfect way to make use of the Sunday Roast left-overs (and to get the kids to enjoy their sprouts!). Could become a favourite Monday night tea.....

Serves:

3

Preparation Time:

5 Minutes.

Cooking Time:

10 Minutes

Ingredients:

300g cooked vegetables (Sprouts, Carrots, Leeks, Peas, Cauliflower, etc.)
 
  400g cold mashed potato  
  4 tsp (35g) Mr Huda's Universal Paste or Mr Huda's Bhajee Paste 
  Salt and Pepper to taste 
  2 tbsp olive oil 

Instructions:

1. Put the leftover vegetables into a food processor and pulse until the vegetables are chopped roughly but not pureed.

2. Tip the chopped vegetables into a mixing bowl, add the mashed potato and Mr Huda's curry paste of your choice. Mix well together so the curry paste is evenly distributed throughout the mix.

3. Divide the mix into six equal portions and mould into fishcake shapes.

4. Heat the oil in a non stick frying pan and shallow the fry the bubble and squeak cakes for about 4-6 minutes on each side, until they are golden brown. Be careful not to heat the oil to smoking point, as it will make the cakes taste bitter if the oil burns.

Serve with sliced cold meat (left over from the Sunday joint if you have any still), salad and some mint and tamarind dressing made with Mr Huda's Mint and Tamarind spice mix.
Testimonial:

"Dear Spices of India, sent my order late on Sunday night so you'd have read my order first thing on Monday morning. I received my delivery first thing Tuesday morning. So far above and beyond reasonable expectations. Vast thanks."

- Kev