BUBBLE & SQUEAK WITH CHEESY TOAST

Lynette Muller
The kids will love their vegetables in these tasty patties served with a side of melted cheese toast.

Ingredients
3 medium washed potatoes, peeled and chopped
150g sweet potato, peeled and chopped
1 small carrot, peeled and chopped
1/4 cup frozen peas
1 tablespoon dried breadcrumbs
salt and cracked black pepper
4 slices wholemeal bread
low-fat cheese, grated

Step 1
Place the potatoes, sweet potato, carrots and peas in a steamer and steam until tender. Remove and place in a large heatproof bowl. Set aside for 5 minutes then mash roughly. Stir through breadcrumbs.

Step 2
When cool enough to touch, take 1/3 cup of the mixture and shape into rough rounds. Heat a little oil in a large non-stick frying pan over medium heat. Cook each cake for 2-3 minutes or until golden brown.

Step 3
As the bubble and squeak cakes are cooking, top the bread with grated cheese and toast in an oven grill until melted and golden. Serve with a couple of the bubble and squeak cakes.

Try cutting the bread into fun shapes using a pastry cutter before toasting. Try other vegetables like pumpkin, zucchini or broccoli flowerets

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