Serve warm, with a little homemade tomato sauce, or a poached egg, and enjoy. Place the golden patties on a lined oven tray and cook in the oven for 10-15 minutes until piping hot all the way through. (I pour off the oil into a bowl in between cooking each batch, to later discard, as you don’t want any loose polenta bits to catch on the next batch) Take a large frying pan and add a few tablespoons of oil, lightly fry the potato patties in batches until golden on both sides. ![]() Spread the polenta on a plate and roll each patty in the polenta until coated, set aside. Form the mixture into patties, the mix should make roughly 10 patties. Use any veggie you enjoy most and blend with peas and mashed potato, for example. ![]() Bubble and squeak is the perfect vessel for leftover veggies. Next add the cooked peas, parsley and mint: to the crushed potatoes and combine well. Bubble and squeak is an traditional English dish made with leftover vegetables and fried in a shallow pan to create a yummy, often round, hash-brown-like dish. mom492081 said 12:00 am An oldie but a goodie 3. However, these ones are slightly too oniony for my a five star rating. ![]() They are quick to make, and my sons like them, and as a bonus they are healthier than hash browns. You want a crushed potato mix it does not need to be smooth. 3.5 out of 5 These bubble and squeaks are quite nice. This recipe works well with leftover new potatoes too.Īdd the cool potatoes to a bowl, scraping away large pieces of skin with a blunt knife, I remove some but not all of the skin. ![]() Drain and leave the potatoes to cool, I leave in the fridge overnight. Wash the potatoes and then add to a large pot of boiling water and boil until just tender, this will vary depending on the size of the potatoes, 12- 15 mins approx.
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