Ingredients
- 2 cups cold mashed potato
- 1 cup finely shredded cabbage
- 1/2 cup frozen peas, thawed
- 2 spring onions, thinly sliced
- 2 tablespoons rice flour or cornflour
- 2 teaspoons Chooki's Original Chicken Salt, plus extra to finish
- 2 tablespoons olive oil
- 2 eggs
- 1 tablespoon chopped parsley
Difficulty: Easy | Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 2 | Dietary: Gluten-Free, Vegetarian
Bubble and squeak is the right kind of winter clean-out meal: leftover mash, a bit of cabbage, and proper crispy edges. Chooki's Original Chicken Salt goes through the mix and over the hot cakes, so it tastes like a chip shop breakfast without needing much effort.
- 2 cups cold mashed potato
- 1 cup finely shredded cabbage
- 1/2 cup frozen peas, thawed
- 2 spring onions, thinly sliced
- 2 tablespoons rice flour or cornflour
- 2 teaspoons Chooki's Original Chicken Salt, plus extra to finish
- 2 tablespoons olive oil
- 2 eggs
- 1 tablespoon chopped parsley
Step 1: Mix
Put the mashed potato, cabbage, peas, spring onions, rice flour, and Chooki's Original Chicken Salt in a bowl. Mix until it holds together, then shape into 4 thick cakes.
Step 2: Fry
Heat 1 tablespoon olive oil in a non-stick pan over medium heat. Cook the cakes for 4 to 5 minutes each side, pressing lightly with a spatula, until the edges are golden and crisp.
Step 3: Cook the eggs
Move the cakes to plates. Add the remaining oil to the pan and fry the eggs for 3 to 4 minutes, until the whites are set and the yolks are still runny.
Step 4: Serve
Top the cakes with the fried eggs, parsley, and a small pinch of extra Chooki's Original Chicken Salt while everything is hot.
Tip: Cold mash works better than fresh mash here. It is firmer, so the cakes hold their shape and brown instead of smearing around the pan.
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