Bubble and Squeak Cakes

Vegetarian potato cakes infused with aromatic spices, fried until crisp, and served with a quick coriander cream sauce.

Vegetarian Quick Leftovers Potato Spices

Estimated Nutrition

Calories

706.3

kcal / serving

1412.5 kcal total

Carbs

32.6g

per serving

65.2 g total

Fat

62.7g

per serving

125.4 g total

Protein

7.4g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

large slice

150

Double Cream

small pot

NutsSeeds

piece

Cardamom Pod

seeds removed

Coriander Seed

heaped teaspoon

Cumin Seed

heaped teaspoon

handful

Coriander Leaf

freshly chopped

OilsFats

Olive Oil

for frying

Vegetables

piece

Spring Onion

roughly chopped

400

Mashed Potato

leftover

Method

Season the sauce and serve immediately over the potato cakes.

Coarsely grind cardamom seeds, coriander seeds, and cumin seeds using a mortar and pestle.

Cook the ground spices with the spring onions until pale golden-brown.

Mix the spiced onion mixture into leftover mashed potato and form four cakes by hand.

Heat spring onions with butter and a drop of olive oil in a frying pan.

Fry the cakes until crisp and brown on each side for a few minutes.

Boil 150ml cream and fresh coriander in the same pan to make a sauce.