This is a doddle of a weeknight meal and handily uses up the sort of leftovers and bits and pieces we often have in the fridge i.e. leftover mash, half a cabbage, scallions, coriander…
Bubble & Squeak Cakes with Tomato Salsa – to serve 2
- 1 bunch of scallions, sliced
- 200g potatoes, peeled, cooked and roughly mashed
- 100g of shredded and cooked cabbage, greens or brussels sprouts
- small bunch of coriander, chopped
- 2 tomatoes, diced
- olive oil
- 1 tbsp red wine vinegar
- 2 poached eggs
Cook half the scallions in a bit of butter until soft, then mix with the potatoes, cabbage and half the coriander. Season really well and form into 4 small cakes.
Make the salsa by mixing together the rest of the coriander and scallions and the tomatoes, with 1tbsp olive oil and the vinegar.
Fry the cakes in a bit more butter for about 5 minutes each side, on not too high a heat, until nice and crispy. Top with a poached egg and serve with the salsa on the side.
Wine Suggestion: Go for something light and fresh e.g. a Vermentino from Italy or a Gascogny white blend.