I am a huge fan of bubble and squeak. It has to be one of my all-time favourite recipes from my childhood and a perfect way to use up leftover potatoes and veg after a Sunday roast. This bubble and squeak use sweet potatoes instead of “normal” potatoes and frankly it’s so darn good I wouldn’t wait for leftovers – I’d just make it from scratch!
This will make approx 6 little burger-sized patties. For the veg, I used Brussel tops and spring greens but you can use any sort of cabbage and you can also include peas, green beans, whatever green veg you have!
3 – 4 Sweet potatoes
approx 300g Greens
Gram flour to coat
Himalayan rock salt and pepper to season
Chilli oil for cooking
If you’re not using up leftovers then you need to start by cooking the sweet potatoes. Just pop them in the microwave for 5 – 10 minutes until they are soft through. Meanwhile, you can cook your greens – slice them pretty finely and just pop them in boiling water for 3 – 4 mins.
Scoop out the insides of the potatoes into a large mixing bowl once cool enough to handle. Strain the greens and add them to the bowl. Mix this all together. You need to make sure you have enough potato for the mixture to hold so I recommend adding the greens gradually. Add a good amount of black pepper and Himalayan rock salt and mix well. You can add other spices if you like here (chilli powder works well and a little nutmeg is also nice).
Divide the mix into burger-sized patties and coat lightly in gram flour. Drop into a frying pan of hot chilli oil and allow to brown before turning (2 – 3 minutes on each side should do it). Then serve! 🙂