FRIDAY FOODIE
Here's a Vegetarian Brussels Sprout Bubble & Squeak recipe, perfect for using up Christmas leftovers!
Ingredients
300g cooked Brussels sprouts, chopped
300g cooked potatoes, mashed or roughly crushed
100g cooked carrots or parsnips, chopped
1 small onion, finely chopped
1 garlic clove, minced
50g cooked greens (e.g., cabbage, kale, or spinach)
2 tbsp olive oil
1 tsp Dijon mustard
Salt and pepper, to taste
Optional toppings: Fried or poached egg, grated cheese, or hot sauce
Instructions
1. Prepare the vegetables
- Chop your cooked Brussels sprouts and any other leftover vegetables into small pieces.
2. Sauté aromatics
- Heat 1 tablespoon of olive oil in a large frying pan over medium heat.
- Add the onion and garlic, cooking until softened (about 3–4 minutes).
3. Combine the mix
- In a large bowl, mix the Brussels sprouts, mashed potatoes, carrots, greens, and Dijon mustard.
- Season with salt and pepper.
4. Form patties or flatten into a cake
- Shape the mixture into patties or press it flat into the pan for a rustic cake style.
5. Fry until golden
- Heat the remaining oil in the pan and fry the patties (or large cake) for 4–5 minutes per side until golden brown and crisp.
6. Serve
- Top with a fried or poached egg, sprinkle with grated cheese, or drizzle with hot sauce if desired.
Enjoy your festive leftovers with this hearty and satisfying dish!
Comments