Olive Magazine
Bubble and Squeak Recipe with Kimchi

Kimchi bubble and squeak cakes

Published: November 26, 2017 at 9:19 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Gluten free
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal367
fat20.8g
saturates3.7g
carbs29.8g
sugars2.5g
fibre4.2g
protein13g
salt0.8g
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Try these kimchi bubble and squeak cakes, then check out our kimchi noodles, baked kimchi fried rice and kimchi grilled cheese toastie. Want to make your own version of this fermented cabbage? Follow our easy recipe for homemade kimchi

*These recipes are gluten free according to industry standards

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.

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