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Bubble and Squeak with Roasted Tomatoes
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Dividing it into individual cakes and serving it with roasted tomatoes gives this old favourite a modern twist and makes it a perfect light supper dish.
If you do not have a large enough frying pan, cook the cakes in 2 batches: cover the cooked cakes loosely with foil and keep warm while finishing the others.
The potato cakes can be made the day before, covered and stored in the fridge. To freeze, shape the cakes, layer them between sheets of greaseproof paper, then store in a freezer-proof container. Allow to defrost thoroughly before frying.
Typical values per serving:
3.9% fat per serving
This recipe was first published in March 2003.