Pic of Beetroot bubble and squeak

Beetroot bubble and squeak

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Vegetarian mains

Beetroot bubble and squeak

Side Serves 4 45 min
Traditionally the way to recycle leftover veg from the Sunday roast, this is definitely also worth cooking from scratch. It makes for a great vegetarian brunch or weeknight supper, with a fried or poached egg on top (and maybe a sausage or two for the meat eaters). There's no need to stick to beetroot - shredded cabbage, kale or spinach would also do the trick.

Ingredients

  • 200g beetroot, peeled and grated
  • butter for frying
  • 1 tbsp wine vinegar
  • 200g mashed potato
  • 2 onions, diced and fried
  • 1 tbsp soured cream
  • 1 tsp creamed horseradish
  • salt and pepper

Method

Prep time: 15 min
Cooking time: 30 min
  • Step 1

    Cook the beetroot in a covered pan with a knob of butter, the wine vinegar and some seasoning for about 10 minutes over a low heat.
  • Step 2

    Then mix with the mashed potato, onions, soured cream and creamed horseradish. Leave to cool, then shape into cakes, dust with flour and fry in butter until golden.

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