Bubble and Squeak Patties

Bubble and Squeek is a British dish that is a brilliant way of using up your leftover veggies. Mash it all together and fry it in a pan until crispy on the outside and fluffy on the inside. There is no set recipe, just use any vegetables that you have on hand, but half of the mixture must be mashed potato, as this is the 'glue' that binds it all together

Originally it utilised left over roast beef with cabbage, fried up with lard until all lovely and crispy. The change to potato for bubble and squeak came because of rationing in WW2 where beef was a luxury 

I have taken the recipe one step further, and made the mixture into patties. Hubby sometimes likes a little grated cheese added to his. And I have been known to dip them in breadcrumbs just before frying. I like to make a batch and freeze them so I always have them on hand for one of our favourite weekend breakfasts

Mashed potatoes
Left over boiled vegetables e.g. cabbage, carrots, parsnips, turnips, brussels sprouts (chopped)
Small onion (chopped)

A little grated cheese (optional)

Dried breadcrumbs (optional)

• Soften the onions in a pan with a little water (you can use fat but water will save your ration)
• Put the mashed potatoes and vegetables in a large bowl
• Add the onion and mix well
• Take scoops of the mixture, press into a ball then flatten to form a circle
• Put a large knob of margarine or lard in a frying pan and heat until it bubbles
• Carefully drop the patty into the hot fat
• Fry until the edges are brown and crispy
• Turn over and fry the other side
• Drain on a little kitchen paper