Recipe Raphaella Frame Styling assistant Poppy Gilsenan Photographs Russell Smith
500g leftover vegetables (we used Brussels sprouts, cabbage, carrots and peas)
1 egg, beaten
50g cake flour, seasoned with sea salt and milled black pepper olive oil, for frying
4 poached eggs, to serve
Boil the potatoes until tender, then drain and return to the pan. Heat gently for about one to two minutes to dry them out. Add the butter and mash as smoothly as possible.
If making the bubble and squeak from scratch, cook the Brussels sprouts in boiling water for about five minutes until tender, but still bright green. Plunge into ice-cold water, drain, and shred as finely as possible. Steam the cabbage and carrots or cook in salted, boiling water until al dente. Blanch the peas in boiling water.
Mix the vegetables with the mashed potatoes and season to taste. Leave until cool enough to handle, then incorporate the beaten egg to bind the mixture. Shape into eight patties and coat in the flour, tapping off any excess. Heat a little oil in a large frying pan and shallow-fry the patties for about two minutes on each side, turning them over carefully to avoid crumbling. Set them aside to drain on paper towel. Serve with poached eggs, if desired.
This recipe is from the February 2012 House and Leisure Food issue.