|Energy (Kcal) 328||16.4%|
|Saturated Fat 3g||10%|
|Total Sugars 6.9g|
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.
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.
300g Fluffy potatoes, diced
150g Savoy cabbage, shredded
2 tbsp oil
200g asparagus spears
1 tbsp Hollandaise sauce
Spiralising a potato makes it quicker to cook, and adds a fun twist to your dish. This light salad looks and tastes great!
Tuck into this incredibly warming snack packed full of tasty bacon, melted cheese and kidney beans heightened by a sprinkling of smokey paprika. Perfect for a cold winter's evening!
Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.
This campaign was originally produced in the framework of a programme co-financed by the European Union