Brussels Bubble & Squeak Cakes with Poached Egg
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
500g Floury Potatoes, mashed20g Salted Butter250g Brussels Sprouts10g Plain Four3 tbsp Olive Oil, for frying1 x Large Egg, poached
1. Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.
2. Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 4 round cakes.
3. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
4. Heat the oil in a large frying pan and shallow-fry the cakes for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. (Cool, cover and chill or freeze.
5. Heat oven to 190C/fan 170C/gas 5 and reheat the cakes for 15 mins until hot through and crisp on the outside.)
6. Poach your egg to your liking and serve over the top of the bubble & squeak cake.
Number of Servings: 4
Recipe submitted by SparkPeople user MPOUNDER.
2. Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 4 round cakes.
3. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
4. Heat the oil in a large frying pan and shallow-fry the cakes for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. (Cool, cover and chill or freeze.
5. Heat oven to 190C/fan 170C/gas 5 and reheat the cakes for 15 mins until hot through and crisp on the outside.)
6. Poach your egg to your liking and serve over the top of the bubble & squeak cake.
Number of Servings: 4
Recipe submitted by SparkPeople user MPOUNDER.
Nutritional Info Amount Per Serving
- Calories: 330.7
- Total Fat: 20.1 g
- Cholesterol: 224.3 mg
- Sodium: 575.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 4.9 g
- Protein: 11.1 g
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