Spicy bubble & squeak


1 tbsp groundnut oil
15g unsalted butter
1 onion, finely chopped
1 clove garlic, chopped
1cm piece fresh root ginger, peeled and finely chopped
1 red chilli, halved, deseeded and chopped
2 tsp ground cumin
1 x ½ tsp garam masala
270g (about 20) cooked Brussels sprouts, sliced
400g cooked mashed potato
28g pack fresh coriander, chopped


1. Heat the oil and butter in a non-stick frying pan and add the onion. Sauté over a medium heat until golden then add the garlic, ginger, chilli, cumin and garam masala and cook for another 2 minutes or so. Add the sprouts and let them colour slightly, tossing them in the spices to coat.

2. Add the potato and coriander and mix everything together. Season, then gently spread the mixture out to cover the base of the pan (the more crusty bits you end up with the better). Cook over a medium heat, allowing the mixture to colour nicely on the bottom, then break the mixture up so that other bits end up on the bottom. Eventually, you should have a nice ‘cake’ that's golden brown all over. Serve from the pan, cutting it into wedges. Delicious with chutney, cucumber raita, wedges of lime and cold beer

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes 35 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1765.648kJ
Fat 27g
Saturated Fat 12.9g
Carbohydrate 36.1g
Sugars 9.6g
Salt 1.3g

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4 stars

Average user rating Based on 21 ratings

This recipe was first published in Thu Nov 08 10:33:00 GMT 2012.