Bubble and squeak is a traditional British recipe that is perfect for Boxing Day brunch. You can use up leftovers such as potatoes, cabbage and sprouts but throwing parsnips into the mix adds a lovely sweetness and helps to create an even more delicious dish. Fried in cacao butter for perfectly crispy edges, these cakes make the best addition to any breakfast or brunch anytime of year.
Takes: 30 minutes
Makes: 6 cakes
250 g potatoes, peeled and chopped
250 g parsnips, peeled and chopped
250 g cabbage, shredded
250 g sprouts, halved
1/2 cup brown rice flour
3 tbsp CHOC Chick cacao butter 32 beans melted
salt and pepper, to taste
- Boil the potatoes and parsnips for 10-15 minutes until soft. Drain the water, mash and stir in 2 tbsp. of cacao butter.
- Whilst the potatoes and parsnips are cooking, in a separate pan steam the cabbage and sprouts for 10 minutes until tender.
- In a large bowl mix the cabbage and sprouts in with the potatoes and parsnips. Stir in the flour, and then season with salt and pepper.
- Once cool enough to handle, shape into 6 cakes (approx. ½ cup per cake).
- In a skillet heat the remaining cacao butter over a medium heat. Fry each of the cakes for a couple of minutes on each side until crispy.
- Serve with grilled tomatoes and baked beans for a delicious veggie boxing day brunch.