VEGAN BUBBLE SQUEAK CAKES
This recipe comes straight from the BBC, except I veganized it and added a little something. Bubble and squeak doesn't need to come in cake form, but when given the choice, I can't see myself ever not wanting to make it this way. I mean, look at the adorable little cakes, full of squeaky goodness!
Provided by patriciamercer84
Categories Lunch/Snacks
Time 40m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of well-salted water to a boil. Peel and chop potatoes into bite sized pieces. Smaller red potatoes need only be quartered. Add potatoes and boil for 12-15 minutes or until tender.
- Meanwhile, chop the ends off the brussels sprouts and remove any bad looking leaves. When there is five minutes left of the potatoes, add the sprouts and cook for four minutes. After four minutes, remove them with a slotted spoon to a bowl filled with ice water to stop the cooking.
- Drain the potatoes and return back to the hot (empty) pot you boiled them inches Turn the heat down to low and let the potatoes dry for 1-2 minutes.
- While the potatoes are drying out, drain the sprouts and pat them dry. Shred them finely with a chef's knife.
- Add the Earth Balance to the potatoes and mash well. Mix in the sprouts and 1/4 tsp Old Bay seasoning (or salt) and taste for flavor, adding more seasoning if desired. Set aside until cool enough to handle.
- Mix the 1/2 cup flour with 1/2 tsp Old Bay (or salt). Heat a large, cast-iron skillet over medium heat with 1/4″ oil in the bottom.
- Break up the potato mixture into 8 rough patties.
- Gently form each one into a smooth, hockey puck like shape. Dip the cake in the seasoned flour mixture. Be gentle, and do this for each patty.
- Fry 3-4 patties at a time for 2-3 minutes a side, until golden brown. You may need to re-dip them in flour right before putting them in the oil, so keep it handy. Use two spatulas (or a spatula and a flat wooden spoon) to turn the cakes; you don't want to splash hot oil all over yourself.
- Place fried cakes on a baking sheet with parchment paper.
- Preheat oven to 375º F.
- Once all the cakes are fried, you can place the whole sheet of them in the oven for 15 minutes to re-heat and re-crisp them in time for your meal. You can also refrigerate them for up to three days (reheating in the same manner), or freeze them for a month.
BUBBLE AND SQUEAK
Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it's also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. -Tanya Aggett, Toronto, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper. , Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together. , In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.
Nutrition Facts : Calories 227 calories, Fat 16g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 239mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
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