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Bubble and Squeak

  • 450 Grams potatoes, unpeeled.
  • Salt and pepper.
  • 70 Grams butter.
  • 250 Grams cabbage, shredded.
  • 3 tablespoon water.
  • 3-4 tablespoon sunflower oil.
  • 1 onion, chopped.
  • Cook the potatoes for 25 minutes in a pan of lightly salted boiling water, then drain, peel and dice.
  • Place them in a bowl with 55 grams of the butter and mash until smooth, season to taste with salt and pepper.
  • Meanwhile, place the cabbage, water and remaining butter in a large heavy based saucepan and cover. Cook gently for 10 minutes, or until tender. Mix the cabbage and mashed potato together and season with more salt and pepper.
  • Heat half the oil in a frying pan. Add the onion and cook, stirring occasionally, until softened. Add the potato and cabbage mixture and press down with the back of a wooden spoon to make a flat, even cake.
  • Cook over a medium heat for 15 minutes until golden brown on the underside and place on a large plate. Add the remaining oil and cook again on the other side for 10 minutes.
  • Transfer to a plate, cut into wedges and serve.
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