18201

Spiced bubble and squeak cakes with raita

  • serves 2
  • A little effort

This is designed to use up cooked veg, so mix and match whatever you have leftover.

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Ingredients

  • spring onions ½ bunch, chopped
  • butter
  • cooked butternut squash or parsnip 100g
  • cooked potatoes 200g
  • cooked Savoy cabbage greens or sprouts 100g, chopped
  • curry powder 1-2 tsp, depending on how hot you like it
  • natural yogurt 150ml pot
  • cucumber ¼, seeds scooped out and sliced
  • watercress 2 handfuls, to serve

Method

  • Step 1

    Cook ¾ of the spring onions in a little butter until soft. Cool then roughly mash with the veg and curry powder and season really well.

    Form into 4 cakes then fry in another knob of butter until crisp and golden. Mix the yoghurt with the cucumber and remaining spring onions and season. Serve with the cakes and a handful of watercress.

Nutritional Information

  • Kcals 245
  • Fat 11.3g
  • Carbs 29.7g
  • Fibre 4g
  • Protein 8.1g
  • Salt 0.68g
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