Bubble and Squeak or Potato and Brussels Sprouts Cakes are a delicious side dish and perfect way to use leftover potatoes. These cakes are vegan and gluten-free and can be made with variety of leftover vegetables and different spices | Imagelicious
2poundspotatoes(peeled and cut into medium chunks)
salt and pepper to taste
oil for pan-frying
Boil the potatoes.
While the potatoes are boiling, prepare the brussels sprouts. Chop the ends of the sprouts and remove the outside leaves and quarter the sprouts.
In a separate pot, boil the prepared brussels sprouts for 5 minutes or until they are tender.
Drain the potatoes and return them to the pot. Let them dry for a couple of minutes on a very low heat.
Mash the potatoes together with oil, salt and pepper. You may need to add a bit more or less oil depending on how dry the potatoes are.
Add the brussels sprouts and mix well.
Check for the seasoning.
Form the cakes.
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.
I like adding finely chopped chili pepper or dried chili pepper flakes to the cakes. I also add herbs, whatever I have on hand - dill, cilantro, parsley. They are great with horseradish and ketchup sauce and with a squeeze of lemon or lime juice.
Bubble and Squeak Potato Cakes https://www.imagelicious.com/blog/bubble-and-squeak-cakes