If cooking fresh just boil some potatoes,green cabbage and onion together,drain, No need to mash ingredients at all.

To serve, place a bed of baby spinach on each plate, top with two of the bubble and squeak patties and garnish with the spring onions and toasted sesame seeds. 6 Floury Potatoes Mashed 1 Carrot Sliced or julienned Cup Cabbage I use Savoy Cabbage Onion Medium Salt & pepper to season Butter 2 x small knob Olive oil for frying (optional) 6 eggs poached Process.

Remove from the pan and keep warm in a low oven. Once the pan is hot, add the patties and fry for 2-3 minutes on each side, or until golden. Add another tbsp of olive oil to the frying pan, and place back on a medium heat. Turn up the heat to medium-high and add the shredded Brussels sprouts, cabbage (if using), and carrots. Cook for 5 minutes, until the onion is softened.

Take the mixture and form 8 round patties. Gently heat the butter and oil in a wide, shallow nonstick skillet over medium heat, and add the onion.

Add the salt and pepper and mix until combined. Transfer this mix into the pan with potatoes and falafel. Add the garlic and fry for a further minute. Once hot, add the spring cabbage, petit pois and spring onions and fry for one minute.

Add 1 tbsp of olive oil to a frying pan, and place on a medium heat.

Crumble the falafels into the potatoes and mash with a potato masher until smooth.

Drain the potatoes and place them back into the pan.

Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft. Download the Watercress Bubble & Squeak recipe PDF Download the Jersey Royal New Potatoes.

Put the potatoes in a medium-sized pan of water and place on a high heat. Information is available in the outlet or as a download.

Download bubble squeak ingredients