Spiced bubble and squeak cakes with raita 20 minutes serves 2 A little effort This is designed to use up cooked veg, so mix and match whatever you have leftover. March 25, 2015 at 3:05 pm Share on Facebook Share on Twitter Share on Pinterest Share on WhatsApp Email to a friend Advertisement Advertisement 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 Tags Potatoes A little effort serves 2 Advertisement You may also like Fish and seafood Tamarind and coconut plaice 40 mins serves 2 Healthy Thai chicken noodle salad 30 mins serves 2 Meat and poultry Spiced chicken with sweet potato wedges 30 mins serves 2 Healthy Penne with gorgonzola, walnuts and spinach 15 mins serves 2 Vegetarian Kale and broccoli emerald salad with kefir dressing 20 mins serves 2 Healthy Puy lentil and artichoke salad with parmesan dressing 10 mins serves 2 Fish and seafood Sesame chilli fish 30 mins serves 2 Meat and poultry Warm beef salad with sweet and sour cucumber 30 mins serves 2 Sign up to the olive newsletter! Sign up to receive our newsletter! Thanks! Our best wishes for a productive day. Already have an account with us? Sign in to manage your newsletter preferences Sign in Register Sign me up! By entering your details, you are agreeing to olivemagazine terms and conditions. You can unsubscribe at any time.