Print Beetroot bubble and squeak
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 & grated
- Butter for frying
- 1 tbsp wine vinegar
- 200g mashed potato
- 2 onions, diced & fried
- 1 tbsp soured cream
- 1 tsp creamed horseradish
- Salt & pepper
Method
- 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.
- 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.
