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 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 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! Thanks! Our best wishes for a productive day. Email Address Sign up By entering your details, you are agreeing to olivemagazine terms and conditions. You can unsubscribe at any time.