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Bubble and Squeak Patties with Sweet Potato and Savoy Cabbage

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Bubble and Squeak Patties with Sweet Potato and Savoy Cabbage

The sweet potato and cheese in these bubble and squeak patties complement each other perfectly and make a great supper dish.

  • Vegetarian
Preparation time:
10 mins, plus 10-15 mins chilling
Cooking time:
30 minutes
Total time:
50 minutes to 55 minutes 55 minutes
Serves:
 4

Ingredients

  • 250g floury potatoes, such as King Edward, peeled and diced
  • 300g sweet potatoes, peeled and diced
  • 200g Savoy cabbage, finely chopped
  • 25g butter
  • 1 bunch salad onions, finely chopped
  • 50g West Country Farmhouse Mature Cheddar Cheese, grated
  • Pinch Waitrose Cooks’ Ingredients Dried Wild Rosemary
  • 25g plain flour
  • 3 tbsp olive oil

Method

  1. Put the white potatoes in a pan and cover with a little cold water. Place a lid on the pan and bring to the boil. Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes.
  2. Remove the cabbage, drain and set aside. Drain the potatoes in a colander then return them to the pan. Add the butter then season and mash until smooth. Mix in the salad onions, cheese, rosemary and the cooked cabbage. Combine well then leave to cool.
  3. Divide the mixture into 8. Dust the worktop and your hands with the flour, then form the mixture into small, round patties about 2cm thick. Place in the fridge for 10-15 minutes to chill.
  4. Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Serve topped with a poached egg and oven-roasted tomatoes.

Cook's tips

These patties can be made by adding any leftover cooked vegetables to the mash. Simply combine and cook.

Drinks recommendation

Organic lager is crisp and refreshing.

Comments and images

Average user rating 4 stars out of 5

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katie g

katie g 21 November 2007 18:00

I found this recipe made a nice meal but was more trouble than it was worth. The patties were too moist and tricky to cook without sticking to the pan.

Sierra McLeod

Sierra McLeod 01 November 2007 14:48

Delicious! I love sweet potatoes and am always looking for new recipes that use them. As noted in the previous review, these can get a bit soft, but rather than grate the potato, I just didn't mash it completely smooth and they seemed to hold together fine. Don't miss out the poached egg, really made the dish special. Great brunch dish.

Zhonks

Zhonks 08 October 2007 23:24

This recipe is tasty but the patties are mushy if you cook them as per the recipe. Don't dice and boil the normal potatoes, par boil and grate them instead. Par boil the potatoes, skins on, for 8 mins. When the cooking time is up, drain the potatoes and let them cool. When cool enough to handle, peel the skins off (they come really easily) and then grate the potatoes coarsely and use the grated potato mixed with the rest of the ingredients to make much firmer and less mushy patties.

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4 stars out of 5

Average user rating Based on 32 ratings

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Nutritional Info

Typical values per serving:
Energy 362.0kcal
Sugars 7.6g
Fat 21.4g
Saturated Fat 7.8g
Salt 0.4g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in October 2007