
Leftover veg bubble & squeak cakes with poached egg
https://www.coop.co.uk/recipes/leftover-veg-bubble-and-squeak-cakes-with-poached-egg
Try this mouthwatering combination for a speedy brunch, lunch or light dinner
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 28g
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Ingredients
- 15g Co-op unsalted butter
- 200g Co-op peeled Brussels sprouts, thinly sliced
- 1 thyme sprig, plus extra to garnish
- 100g leftover roasted parsnips, chopped, or frozen glazed parsnips, cooked according to pack instructions and chopped
- 100g leftover cooked carrots, sliced, or Co-op frozen sliced carrots, cooked according to pack instructions
- 400g leftover mash, or Co-op Irresistible buttered mashed potato
- 1 tbsp rapeseed oil
- 1 tbsp Co-op white wine vinegar
- 4 Co-op British free range eggs
- 4 handfuls of rocket, to serve
- 4 tbsp Co-op Irresistible cranberry & port sauce, to serve
Method
- Melt the butter in a pan over a low heat
- Gently fry the sliced sprouts with the thyme sprig and some black pepper for 2-3 mins, until beginning to soften
- Add the parsnips and carrots, and cook until heated through
- Remove the thyme stalk from the pan and add the mash, breaking it up with the back of a spoon
- Stir until well combined, then take off the heat
- Set aside for 5 mins to cool slightly
- Meanwhile, bring a pan of water to a simmer
- Divide the mash mixture into 4 and shape into patties with damp hands
- Heat the oil in a large frying pan and cook the patties for 3-4 mins on each side, until golden
- While the patties are cooking, add the vinegar to the pan of water and swirl
- One at a time, crack the eggs in and poach for 2-3 mins, until set
- Lift out with a slotted spoon and set aside on kitchen paper
- To serve, put one patty onto each plate, top with a poached egg and season with black pepper
- Sprinkle with a little thyme and add a handful of rocket, plus a dollop of cranberry sauce