Bubble & Squeak with Asparagus & Hollandaise Recipe

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.