Bubble and Squeak Recipe with Kimchi

Kimchi bubble and squeak cakes

  • serves 2
  • Easy

Try our vegetarian kimchi bubble and squeak cakes. This easy low calorie meal makes for the ideal weekend brunch recipe. Plus it's gluten free, too

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*These recipes are gluten free according to industry standards

Ingredients

  • Charlotte potatoes 400g, large ones halved
  • spring onions 2, finely chopped
  • kimchi 150g, chopped, plus extra to serve
  • coriander a small bunch, stalks finely chopped and leaves picked to serve
  • olive oil 2 tbsp
  • eggs 2
  • sriracha to serve

Method

  • Step 1

    Put the potatoes into a large pan of cold salted water, bring to the boil and simmer for 15-20 minutes until the potatoes are soft. Drain, add to a bowl and crush roughly with a fork or potato masher. Tip in the spring onions, kimchi and coriander stalks and season generously. Form into 4 patties.

  • Step 2

    Heat 1 tbsp of oil in a frying pan and fry the patties for 3-4 minutes on each side until golden brown.

  • Step 3

    Meanwhile, in a separate frying pan, heat 1 tbsp of oil and fry the eggs to your liking.

  • Step 4

    Serve the bubble and squeak with the eggs on top, coriander leaves sprinkled over, some sriracha and extra kimchi, if you like.

Nutritional Information

  • Kcals 367
  • Fat 20.8g
  • Saturates 3.7g
  • Carbs 29.8g
  • Sugars 2.5g
  • Fibre 4.2g
  • Protein 13g
  • Salt 0.8g
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