Kimchi bubble and squeak cakes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 400g Charlotte potatoeslarge ones halved
- 2 spring onionsfinely chopped
- 150g kimchichopped, plus extra to serve
- a small bunch corianderstalks finely chopped and leaves picked to serve
- 2 tbsp olive oil
- 2 eggs
- to serve sriracha
Nutrition: per serving
- kcal367low
- fat20.8g
- saturates3.7g
- carbs29.8g
- sugars2.5g
- fibre4.2g
- protein13g
- salt0.8g
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.
