Bubble and Squeak Patties
These Bubble and Squeak patties are best made from seasonal new potatoes, peas and herbs. You can of course add other cooked green veggies or even cabbage, as it would feature in a traditional “bubble and squeak” hash. My family love these warm from the oven, served with a poached egg and a little homemade tomato sauce, or even ketchup.
If you have young chefs at home, then get them involved too. This is a fun recipe to make together. They work for breakfast, lunch or dinner - making this is a really flexible meal to have up your sleeve.
ingredients (recipe makes x10)
600g organic new potatoes (recipe uses Charlotte potatoes)
6 spring onions, trimmed and finely shredded
100g petit pois/ or shelled peas, cooked
4 tablespoons parsley, chopped
1 tablespoon mint, chopped
50g polenta, season lightly
olive oil, for frying
Prep
Preheat the oven to 180C (fan oven). Wash the potatoes and then add to a large pot of boiling water and boil until just tender, this will vary depending on the size of the potatoes, 12- 15 mins approx. Drain and leave the potatoes to cool, I leave in the fridge overnight. This recipe works well with leftover new potatoes too.
Add the cool potatoes to a bowl, scraping away large pieces of skin with a blunt knife, I remove some but not all of the skin. Crush with a potato masher. You want a crushed potato mix; it does not need to be smooth.
Making the Patties
Next add the cooked peas, parsley and mint: to the crushed potatoes and combine well. Form the mixture into patties, the mix should make roughly 10 patties. Spread the polenta on a plate and roll each patty in the polenta until coated, set aside.
Cooking the Patties
Take a large frying pan and add a few tablespoons of oil, lightly fry the potato patties in batches until golden on both sides. Drain on kitchen paper. (I pour off the oil into a bowl in between cooking each batch, to later discard, as you don’t want any loose polenta bits to catch on the next batch)
Place the golden patties on a lined oven tray and cook in the oven for 10-15 minutes until piping hot all the way through. Serve warm, with a little homemade tomato sauce, or a poached egg, and enjoy.