Food Standards Agency

Bubble and squeak

By: James Martin From: James Martin's Favourite Feasts

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This recipe is classed as easy

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Prep time:
5 mins
Cook time:
1 hr
Serves:
8

Use up your leftover cabbage and make James Martin's dead-easy classic recipe of crisp potato cakes

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Ingredients

  • 500g baking Potatoes
  • 125 g Savoy Cabbage, shredded and blanched
  • 50g Pancetta, diced
  • olive or sunflower oil, for frying
  • handful Flour, for coating
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Method

1. Preheat the oven to 200C/gas 6.

2. Prick the potatoes with a fork and bake in the oven for 45-55 minutes until crisp and cooked through. Scrape out the flesh into a bowl and mash.

3. Add the cooked cabbage and pancetta. Season, then form into cakes on a floured board.

4. Heat the oil in a frying pan and fry the cakes for 3-4 minutes on each side until golden brown. Serve warm.

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Latest Comment

this was really good i added some mustard to the potato and it gave to a nice kick

davidE19956 davidE19956 Posted 20 Aug 2009 7:25 PM