Our Cheesy Bubble and Squeak Fritters serve one, but can easily be doubled for when you have company. You can make these fritters with your choice of leftover or freshly grated vegetables.
Time: 25 minutes
- 1 large potato, peeled and cubed (or leftover mash)
- 2 teaspoons milk
- 2 teaspoons butter
- 75g cabbage (or similar), thinly shredded
- 30g tasty cheese, grated
- pinch of nutmeg
- 1 tablespoon oil
- 2 bacon slices, rinds cut off
Simmer the potatoes in water for about 10 minutes or until soft. Drain well and return to the pot. Mash the potatoes, then add milk and stir to combine. Season with nutmeg, salt and pepper.
Melt butter in a non-stick frying pan and cook the cabbage until soft. Add cabbage and cheese to the mash. If the mixture is not stiff enough to form into cakes, add a pinch of flour. The mix should make one or two cakes.
Heat oil in your frying pan over medium heat. Place fritters into the pan and fry on both sides until they are well browned and slightly crisp. Move fritters around enough to ensure that they don’t stick to the pan. Serve with crispy bacon.