LEFTOVERS – BUBBLE & SQUEAK

The other night I overdid it on the veggies, there was extra cauliflower mash and cabbage. Not liking to waste food I wondered if I could use it to make that great British tradition Bubble and Squeak. Looking in the fridge I also had some leftover mushrooms and 1/2 an onion. So the idea was born. It turned out great and is something I will definitely have again. I used ghee for cooking as it gives a more traditional flavour and creates a better crust.

Before going low carb I also used to top shepherds pie with regular bubble and squeak so it could also be used for that.

BUBBLE AND SQUEAK

Cooked cauliflower, mashed

Cooked shredded cabbage

1/2 onion, finely chopped

1/2 – 1 tbsp ghee, for cooking

Salt and pepper to taste

Mix together the mash, cabbage and onion in a bowl and season to your taste.

Heat ghee in a skillet

Place mash mix in skillet and press down to make thick pancake the size of the skillet

Cook for 5-7 minutes then flip. I do this by turning it out on a plate then sliding it back into the skillet. It doesn’t matter if it cracks or breaks.

At this time you can add more ghee if you need it.

Cook for another 5-7 minutes.

Divide into potions and Serve.

You could also make this as smaller fritters

I served it with fried mushrooms, crispy bacon and topped it with a fried egg, so the dippy (yolk) would run all over it.

If you are using it to top a shepherds pie just mix together mash, cabbage and onion, season then top your pie. You could also sprinkle grated cheese on top of it.

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