Bubble & Squeak Cakes With Red Onion Gravy
photo by Food.com
- Ready In:
- 1hr 35mins
FOR THE BUBBLE AND SQUEAK
- 1 carrot, peeled and chopped into medium sized pieces
- 1 parsnip, peeled and chopped into medium sized pieces
- 1 potato, chopped into medium sized pieces
- 1⁄4 celeriac, chopped into medium sized pieces
- 2 handfuls chopped savoy cabbage
- handful chopped kale
- 1⁄4 leek, chopped into rounds
- knob butter
- salt & freshly ground black pepper
FOR THE GRAVY
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 red onion, sliced
- 175 ml red wine
- 2 sprigs fresh thyme
- 1⁄2 liter vegetable stock
- 1 teaspoon aged balsamic vinegar
- 2 large free-range eggs or 2 large organic eggs
- For the bubble and squeak boil the carrot, parsnip, potato, celeriac, cabbage and kale in a pan of salted boiling water – and cook until they are very soft.
- Mash and smash your veg up so they are roughly combined – it’s fine to leave chunks in it.
- Soften the leeks in a little butter and then mix these into the mashed veg. Season the mixture well with salt and freshly ground pepper.
- Divide the mash into 4 patties, like a hamburger. Refrigerate for at least 30 minutes while you make the gravy.
- For the gravy, heat a tbsp of olive oil in a frying pan and fry the onion until they are soft and slightly caramelised.
- Add flour to the onion and cook for a minute or two. This will thicken the gravy once the liquid has been added.
- Add the red wine and a couple of sprigs of thyme and on a high heat to reduce slightly. Bring to the boil and then simmer.
- Add the vegetable stock and a tsp of balsamic vinegar and leave the gravy to cook on a low heat.
- Remove the bubble and squeak from the fridge. Melt some butter in a frying pan and fry the cakes gently in the butter until browned and crisp on both sides.
- While they are frying, check the gravy, and season.
- Melt a little more butter in another frying pan and fry your eggs (1 per person) season with salt and pepper.
- Serve two bubble and squeak patties per person with the egg on top and the gravy drizzled around the side.
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