© 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