Beetroot bubble and squeak

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Vegetarian mains

Beetroot bubble and squeak

Name: Beetroot bubble and squeak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4

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.