|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
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
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