Brilliant Bubble and Squeak Cakes

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Brilliant bubble and squeak cakes, dairy-free, egg-free, gluten-free

It’s suddenly all about the leftovers. With Christmas over for another year, it’s time to think up ways of eating all the festive foods without feeeling like you’ve eaten the same meal for multiple days in a row. We’re definitely in comfort food territory, food to warm the soul on brisk chilly days, and potatoes lend themselves so well to this.

D and I are fans of the odd cabbage based dish but I’ve never managed to persuade the girls – I guess it’s always been thus with children and cabbage. But hidden in potato could work?

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The brilliant part of these bubble and squeak cakes is that they’re naturally dairy-free, with no fat included in the recipe to bind them together – sure you have to roast the mini potatoes originally, and then fry them to give a crispy outside but it’s not so naughty. The potato cake is also the most fabulous carrier of any green veg really, enrobing it in comforting mashed and roasted potato. I’ve always found the name very appealing too, the bubble and squeak being from the sound makes while cooking.

I’ve used cabbage here, but this recipe will work brilliantly with chopped up roasties from your Christmas or Sunday lunch, and any leftover veg you fancy. Try these with any left-overs or as part of a full English breakfast. Veggies and non veggies will love these.

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Bubble and Squeak Cakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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free-from potato cakes

Serves 4

2 large baking potatoes, baked and still warm

2-3 small to medium potatoes, cut into small cubes

Green or cabbage of choice, shredded and blanched

Salt and pepper

  1. Roast the potato cubes in oil and seasoning (plus any herbs optional) for about 30-40 minutes at 180 degrees centigrade, until golden and crispy. Set aside.
  2. Using a potato ricer (my preference), rice the insides of the large cooked baked potatoes. (Keep the skins to make stuffed potato skins!). Stir in the mini roasties and cabbage/greens, season well.
  3. Press into a ring that is on baking paper and then place in the fridge to firm up.
  4. Fry in flavourless oil until golden on each side and then transfer to a hot oven for 15 minutes.
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veggie full English with bubble and squeak cakes

Smoky potato tian

 

IMG_7821I have had the idea of making a tian on my mind for a while. Tian is a baked, closely packed vegetable dish; think a Provencal style gratin with no added cream. I had been thinking of Mediterranean vegetables but they’re not quite in season, so I veered towards the large pile of potatoes in the larder. This dish manages to transform a few humble spuds and an onion into a dish of beauty (that also tastes great!)

Finely sliced potatoes are closely packed on top of some onions sweated with thyme, and then the potatoes are brushed with a smoky sweet paprika oil, before baking until the tops are crispy. Looks appealing don’t you think? Make sure the slices are snugly fitted into an attractive baking dish for full wow factor.

Smoky Potato Tian (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

 

IMG_7820Serves 4

  • 1 onion, finely sliced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 2-4 waxy potatoes per person
  • 2 tbsp extra virgin olive oil
  • 1 tsp sweet smoked paprika
  • 1 tsp sherry vinegar
  • Salt and pepper

– Gently sweat the onions in a little oil with the thyme and salt until soft and slippery, but not coloured
– Spread the onions on the bottom of a pretty oven proof baking dish
– Slice the potatoes as finely as possible and pack closely, sliced side upwards into the baking dish
– Whisk together the oil, vinegar, smoked paprika and seasoning
– Brush the oil mixture over the potatoes
– Bake at 180 degrees centigrade for about 1 hour until the edges are crispy and the potatoes cooked through.
– Serve in the baking dish for maximum impact!