These Potato Cakes are vegan and gluten-free so they’ll accommodate variety of diets. I love serving them with a simple sauce of ketchup, horseradish and lemon juice. Mash the cooked potatoes using a ricer or, as Shi demonstrates. Magically the skin will release from where you cut it in two pieces. Once fork tender, drain the potatoes, then shock them in an ice bath. Cover the spuds with water and bring them to a boil. I am not vegan, so I serve them with chicken or pork, but they would work great as part of a dinner salad or even as appetizer if made smaller. Score each potato around the circumference, piercing the skin without cutting it too deep. Traditionally these Bubble and Squeak Potato Cakes are made with leftover potatoes and vegetables, but I always cook them from scratch. Add the shredded Brussels sprouts and cook for a few minutes until they start to brown. Cook for a few minutes until the onion softens and the bacon starts to brown. I made these cakes many times over the course of last few years. Warm the butter in a small (8 inch) nonstick skillet over a medium-high heat and add the onion and bacon. I blogged about it then, so I’m just updating that post with new photos and a slightly modified recipe. I remember I was amazed at how delicious something this simple could be. Since then I’ve done vegan months relatively regularly, but eight years ago it was all new to me. Despite the fact that the cakes produced no sound, they turned out amazingly tasty.įirst time I made these Bubble and Squeak Potato Cakes was back in 2009 when I went vegan for the first time. I don’t know… I’ve been waiting for my cakes to squeak or at least to bubble, but they didn’t. ![]() ![]() Who came up with it? A quick search online revealed that the name might have been created to refer to the sounds that are made when this dish is cooked. If it Bubbles and it Squeaks, then what is it? I think this is they funniest name I’ve ever heard. There’s no need to chop anything first, as now. Mix the mashed spuds with rice flour, cornstarch, salt, and pepper, then knead into a dough, roll into a tube, and cut them into small pillows. ![]() Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you’ve got. Brilliant If you don’t have a potato ricer in your kitchen arsenal, employ msshiandmrhe’s technique of using a garlic press to mash the chunks of boiled potato (although it may take a while). These cakes are vegan and gluten-free and can be made with variety of leftover vegetables and different spices. Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge). Bubble and Squeak Potato Cakes or Potato and Brussels Sprouts Cakes are a delicious side dish and perfect way to use leftover potatoes.
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