Kimchi bubble and squeak cakes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 400g Charlotte potatoes, large ones halved
- 2 spring onions, finely chopped
- 150g kimchi, chopped, plus extra to serve
- a small bunch coriander, stalks finely chopped and leaves picked to serve
- 2 tbsp olive oil
- 2 eggs
- to serve sriracha
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.
