Bubble & Squeak with Asparagus & Hollandaise Recipe
- Prep in:
- 10 mins
- Cook in:
- 10 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 328 | 16.4% |
| Fat 17.2g | 19% |
| Saturated Fat 3g | 10% |
| Total Sugars 6.9g | |
| Salt 0.5g | 8% |
Method
Boil the potatoes for approx 8 minutes, adding the cabbage for the last 2-3 minutes. Drain and mash roughly, then season to taste. Cool slightly before shaping bubble and squeak mixture into 4 equal burger shapes.
Heat the oil in a frying pan and fry the bubble and squeak burgers for 2 minutes on each side until golden.
Meanwhile, boil the asparagus for 2-3 minutes until tender and drain.
Serve the bubble and squeak topped with asparagus and spoon over the Hollandaise.
Tip:
Perfect for freezing. Simply cool after cooking and freeze until required, then thaw and reheat for 10 minutes in the oven at 180°C, gas mark 6 or until piping hot.
Ingredients
300g Fluffy potatoes, diced
150g Savoy cabbage, shredded
2 tbsp oil
200g asparagus spears
1 tbsp Hollandaise sauce
