If it Bubbles and it Squeaks, then what is it? I think this is they funniest name I've ever heard. Bubble and Squeak. Who came up with it? A quick search online revealed that the name might have been created to refer to the sounds that are made when this dish is cooked. I don't know... I've been waiting for my cakes to squeak or at least to bubble, but they didn't. Despite the fact that the cakes produced no sound, they turned out amazingly tasty. I'd go as far as say that currently this simple little dish is in the top five of my favourite foods.

recipe adapted from VeganYumYum

makes about 10 cakes

• Potatoes, peeled and cut into medium chunks - 1 kg
• Sunflower oil - 3 tablespoons
• Brussels sprouts - 500 g
• Cilantro, finely chopped - 3 tablespoons
• Chives, finely chopped - 1 tablespoon
• Flour for coating
• Oil for frying
• Slat and pepper

- Boil the potatoes.
- While the potatoes are boiling, prepare the brussels sprouts. Chop the ends of the sprouts and remove the outside leaves.
- When it's 5 minutes left until the potatoes are cooked, add the burssels sprouts to the pot.
- After 4 minutes, remove the sprouts and set aside.
- Drain the potatoes and return them to the pot. Let them dry for a couple of minutes on a very low heat.
- Shred the sprouts.
- Mash the potatoes together with sunflower oil, salt and pepper.
- Add the brussels sprouts, cilantro and chives to the potatoes and mix well.
- Check for the seasoning.
- Form the cakes, dip them into the flour to coat them very lightly. Shake the excess of the flour.
- Fry them in a lightly oiled pan for 3-4 minutes on each side or until the side is nicely caramelized and the cakes are heated through.

 Comments

- Extremely easy and extremely tasty recipe.
- It can be varied in many ways by adding dill, parsley, other herbs and different kinds of cooked cabbage.
- I served it with a simple sauce, which worked really well with the cakes. Mix ketchup, horseradish and lemon juice.