food, Recipes

‘Bubble And Squeak’ Fritters

For the ‘bubble and squeak’ fritters:

  • 80g mixed vegetables (such as bell peppers, carrots, celery and courgettes), chopped
  • salt and pepper
  • 200g potatoes, peeled
  • 3T cake flour (plus extra depending on consistency of potato)
  • 2T cream, whipped
  • 1 egg yolk
Heat a knob of butter in a pan and fry the vegetables, except potatoes, until al dente. Season with salt and pepper. Place the potatoes in a pot of cold water, cook until tender – be careful not to overcook. Drain the potatoes immediately to avoid water absorption and mash until smooth. Add the vegetables to 160 grams of mashed potato, flour, cream and egg yolk, and mash until combined. If necessary, add more flour – the mixture should be stiff enough so that it binds and the fritters turn over easily when cooking. Using a cookie cutter, cut out rounds of the mixture on a lightly floured surface. Heat a nonstick pan with butter and enough oil to cover the base of the pan. Cook the fritters over a medium heat. Remove from the pan and place on paper towel to drain.

For the meatballs:

  • 1/2 onion, finely chopped
  • 1/2 red pepper
  • 50g butter, plus extra for frying
  • 1 egg
  • 2 slices fresh bread, crumbed
  • 420g mince meat
Preheat the oven to 200C. In a pan with olive oil, sauté the onion, pepper and thyme. Season with salt and pepper, and allow to cool. In a large bowl, mix together the butter, egg, breadcrumbs and mince meat. Divide the mixture into 20g portions, roll into balls and lightly dust with flour. Heat a pan with a little more butter and oil, and sauté the meatballs until brown. Place the meatballs on a baking tray and bake in the oven for about seven minutes. Serve the fritters with a heaped tablespoon of baked beans topped with a few meatballs per person. Serves 6 This recipe was originally published in the February 2010 issue of House and Leisure.