Bubble and Squeak Cakes

Vegetarian potato cakes infused with aromatic spices, fried until crisp, and served with a quick coriander cream sauce.

Cook Time

10 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

25
g

Butter

large slice

150
ml

Double Cream

small pot

NutsSeeds

4
piece

Cardamom Pods

seeds removed

5
g

Coriander Seeds

heaped teaspoon

5
g

Cumin Seeds

heaped teaspoon

1
handful

Coriander Leaves

freshly chopped

OilsFats

15
ml

Olive Oil

for frying

Vegetables

3
piece

Spring Onion

roughly chopped

400
g

Mashed Potato

leftover

Steps

Heat spring onions with butter and a drop of olive oil in a frying pan.
Coarsely grind cardamom seeds, coriander seeds, and cumin seeds using a mortar and pestle.
Cook the ground spices with the spring onions until pale golden-brown.
Mix the spiced onion mixture into leftover mashed potato and form four cakes by hand.
Fry the cakes until crisp and brown on each side for a few minutes.
Boil 150ml cream and fresh coriander in the same pan to make a sauce.
Season the sauce and serve immediately over the potato cakes.