© british nutrition foundation 2006 bubble and squeak

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

bubble and squeak

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

Ingredients

2-3 large potatoes (300g), peeled and diced

½ green cabbage

25g butter/margarine

black pepper, to taste

1x15ml spoon oil

1x15ml spoon flour

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

EquipmentChopping board, vegetable peeler, knife, saucepans, colander, potato masher, large metal spoon, frying pan, fish slice, plate.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

Method1. Peel and dice the potatoes. Place in a saucepan of cold

water and bring to the boil. Cover and simmer until tender.

2. Remove the stalk of the cabbage and shred finely. Place cabbage into a saucepan of boiling water and cook for 5 minutes. Drain in colander.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

3. Drain the potatoes in a colander. Pour the potatoes back into the saucepan

4. Mix the mashed potatoes and cabbage together.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

5. Using a large metal spoon, making ‘rounds’ of bubble and squeak.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

6. Coat in the flour.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

7. Fry in the oil for 5-6 minutes on each side, until crisp and golden brown.

Tips* Use left over potatoes and cabbage/Brussels.* Omit stages 5 and 6 and cook in a frying pan.* Add fresh herbs, chopped onion or cooked leeks for a special treat.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

© British Nutrition Foundation 2006