A twist on traditional bubble and squeak. This is great for brunch, served topped with a fried egg.
Equipment
- 1 Saucepan
- 1 Potato masher
- 1 Knife
- 1 Chopping Board
- 1 Frying Pan
- 1 Plate or shallow bowl
- 1 Spatula
Ingredients
- 1 kg potatoes peeled and chopped
- 40 grams butter
- 250 grams greens such as cavolo nero, chard, savoy cabbage, kale or spinach
- 4-5 spring onions
- 1 large sprig fresh thyme chopped
- 2 tsp garlic powder
- Salt and pepper
- 50 grams plain flour
- oil for frying
Instructions
- Boil potatoes for 12-15 minutes until soft. Drain and mash with the butter
- Remove the hard stems from the greens and chop the leaves roughly. Steam the greens for a few minutes until just tender, adding the spring onions for the last couple of minutes
- Chop the greens finely and add to the potatoes along with the thyme, garlic powder and plenty of salt and pepper.
- Form into 8 large patties.
- Tip the flour into a shallow bowl or plate and season with salt and pepper.
- Coat each patty in flour then fry in a little oil for a few minutes on each side until golden brown.