To use, reheat from frozen at 220☌ (425☏) mark 7 for 25min.Ĭook's tipDelicious to mop up the sauce, no other vegetable is needed. To use, thaw overnight at cool room temperature, bring to the boil for 10min Cool, pack and freeze the Bubble & Squeak Cakes at the end of the recipe. Heat the oil and remaining butter in a nonstick frying pan and cook the cakes for 4min on each side or until they are golden, crisp and hot through.įreezer Notes: Cool, pack and freeze the Mushroom & Port Sauce. When cool enough to handle, mould into 12 cakes and dust with flour. And search more of iStocks library of royalty-free stock images that features Potato Cake photos available for quick and easy download. Combine the cabbage and leeks with the potatoes and season well. Download this Plate Of Bubble And Squeak Cakes photo now. Melt 50g (2oz) of the butter in a large nonstick frying pan, add the leeks and cabbage and fry for 5min, stirring, or until soft and beginning to colour. In a separate pan, fry the cabbage and onion for 5 minutes then drain. Cook the potatoes in a large pan of boiling, salted water until tender, then drain and mash.
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