Bubble & squeak cakes

A great brunch recipe that can refresh your leftover cooked potatoes, vegetables and meat.

Nutritional highlights 

Making use of your leftovers from meals is a fantastic way to reduce food waste. Vegetables are a great source of minerals and vitamins, especially cabbage, which is packed full of vitamins K and C – important for blood formation and a healthy immune system.

Leftover meat, such as turkey, offers a brilliant lean protein option, low in fat and essential for the growth and repair of the body, while eggs are naturally rich in B2 and B12 that can help with cell maintenance in the body.

It would be a shame for all of this to go to waste!

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Ingredients

Makes 4 servings

• 325g leftover roast potatoes (or 3 medium sized) 
• 325g leftover cooked vegetables (cabbage, sprouts, parsnips, etc.)
• 200g leftover meat (e.g. ham, turkey or a mix of both)
• Sprinkle of herbs 
• 2 eggs
• Olive oil/butter to fry
• Serve with a squeeze of lemon juice, salad leaves and avocado

Method

Start by chopping up the cooked vegetables and potatoes.

Place into a large bowl and add the cooked shredded meat, herbs and eggs. Mix well to combine.

Divide the mixture into 4 and shape with your hands into rounds.

Into a large frying pan, add a splash of oil or knob of butter and heat. When the oil is hot but not smoking, or the butter starts to foam, add the cake rounds.

Cook over a medium-high heat for 4-5minutes, then turn once and cook for a further 4-5minutes until they are crisp and golden. 

To serve, top with sliced avocado and a squeeze of lemon juice, alongside some salad leaves. 

Top tip

Turning the cakes once only will help them stay together!