Leftover veg bubble & squeak cakes with poached egg

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

  • Feeds 4Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    17%
    1401kj 336kcal
  • Fat
    Med 28%
    19.7g
  • Saturates
    High 41%
    8.2g
  • Sugar
    Low 16%
    14.3g
  • Salt
    Low 14%
    0.81g

% of adult’s reference intake | Carbohydrates per serving : 28g

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

  1. Melt the butter in a pan over a low heat
  2. Gently fry the sliced sprouts with the thyme sprig and some black pepper for 2-3 mins, until beginning to soften
  3. Add the parsnips and carrots, and cook until heated through
  4. Remove the thyme stalk from the pan and add the mash, breaking it up with the back of a spoon
  5. Stir until well combined, then take off the heat
  6. Set aside for 5 mins to cool slightly
  7. Meanwhile, bring a pan of water to a simmer
  8. Divide the mash mixture into 4 and shape into patties with damp hands
  9. Heat the oil in a large frying pan and cook the patties for 3-4 mins on each side, until golden
  10. While the patties are cooking, add the vinegar to the pan of water and swirl
  11. One at a time, crack the eggs in and poach for 2-3 mins, until set
  12. Lift out with a slotted spoon and set aside on kitchen paper
  13. To serve, put one patty onto each plate, top with a poached egg and season with black pepper
  14. Sprinkle with a little thyme and add a handful of rocket, plus a dollop of cranberry sauce

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