Serve warm, with a little homemade tomato sauce, or a poached egg, and enjoy. Place the golden patties on a lined oven tray and cook in the oven for 10-15 minutes until piping hot all the way through. (I pour off the oil into a bowl in between cooking each batch, to later discard, as you don’t want any loose polenta bits to catch on the next batch) Take a large frying pan and add a few tablespoons of oil, lightly fry the potato patties in batches until golden on both sides. Bubble and squeak is a quirky name for a dish that is mostly fried leftover vegetables, usually from Sunday lunchmaking it popular for Monday lunch or dinner. Spread the polenta on a plate and roll each patty in the polenta until coated, set aside. Form the mixture into patties, the mix should make roughly 10 patties. Next add the cooked peas, parsley and mint: to the crushed potatoes and combine well. You want a crushed potato mix it does not need to be smooth. This recipe works well with leftover new potatoes too.Īdd the cool potatoes to a bowl, scraping away large pieces of skin with a blunt knife, I remove some but not all of the skin.
Drain and leave the potatoes to cool, I leave in the fridge overnight. Traditionally it was a dish made of leftover meat, potatoes and vegetables, normally cabbage, all mashed together and fried.
Wash the potatoes and then add to a large pot of boiling water and boil until just tender, this will vary depending on the size of the potatoes, 12- 15 mins approx. Comments What Is Bubble & Squeak It’s a funny old name isn’t it.
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