As well as being highly nutritious and a fantastic way to use up leftovers, this recipe is great for involving children in mixing and moulding.
Serves: 2-3; makes about 4 cakes
Preparation time: 20 minutes, including time taken to cook
* denotes child-friendly activities
Cakes
- 450g mashed potato (leftover mash is best)*
- 200g shredded kale (or other leftover greens)*
1/2 red onion, finely chopped
- bunch of fresh parsley, chopped*
- 2 eggs, beaten*
- pepper to taste
- 1/2 tbsp olive oil
- 1 tbsp plain or gluten-free flour (optional)
Sauce
- 150g fresh or tinned tomatoes, chopped
- 1 garlic clove, crushed*
- 1 small carrot, peeled and grated
- dash of Worcestershire sauce
- 1 tsp tomato puree*
- pinch of paprika*
- 1/2 tsp balsamic vinegar
- pepper*
- 1/2 tbsp olive oil
Method
- Gently fry the onion in the olive oil.
- When soft, add the kale and fry until wilted. Turn off the heat and set aside.
- In a large bowl, beat the eggs and add the parsley, pepper and mashed potato. Now tip in the onion and kale, mixing thoroughly.*
- If the mixture is too wet, add a little flour.*
- Now mould the bubble-and-squeak mix into palm-sized cakes.*
- Place the cakes onto a lined baking tray and flatten them slightly with the back of a spoon.*
- Pour 1 tbsp of olive oil into the pan and fry the cakes in batches over a medium heat.
- Fry each cake for 7-8 minutes, turning once, so that they get a crisp skin.
- Meanwhile, make the tomato sauce.
- In a small pan, gently heat the oil, pepper, garlic, paprika and grated carrot. Cook over a low heat until the carrot softens.
- Now add the tomatoes, tomato puree and balsamic vinegar.*
- Leave to simmer with the lid off until the sauce has reduced slightly.
- Season to taste with Worcestershire sauce and serve alongside the bubble-and-squeak cakes.
By Sofie Aldiss, food and nutrition lecturer at Norland College, Bath, www.norland.co.uk
