|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
"This is pure joy, a springtime carnival on a plate. The roast King Edwards crunchy exteriors give this dish substance and their flesh a sweetness that marries well with the basil and sunblush tomatoes."
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
This campaign was originally produced in the framework of a programme co-financed by the European Union