Set over the lowest heat possible for about 4-5 minutes so the potatoes can dry out a bit. Crumple a clean tea towel and put this on top of the potatoes. Boil the potatoes till tender, drain, then put them back in the saucepan.Place on a baking sheet, cover with cling film and put in the fridge to firm up. With wet hands, form this into 12 balls, then flatten them into patties. For the sausage cakes, put everything into a large bowl along with lots of seasoning and mix with your hands.German mustard, pickled red cabbage (either sweet or sour) and dill pickles to serve.Either olive oil or groundnut oil for frying.Chopped leaves from 4 sprigs of tarragon.300g Brussels sprouts, outer discoloured leaves removed and bases trimmed.Prep time: 20 minutes | Cooking time: 50 minutes SERVES The flavourings for these need to be assertive, so don’t baulk at a tablespoon of mustard. I use Löwensenf sweet German mustard for this – avoid any that are marked ‘extra hot’! I use sausage meat to make the frikadellen, rather than minced pork. Serve topped with a poached egg and oven-roasted tomatoes.I know that bubble and squeak is usually a vehicle for leftovers, but I much prefer it freshly made. Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. Place in the fridge for 10-15 minutes to chill. Dust the worktop and your hands with the flour, then form the mixture into small, round patties about 2cm thick. Combine well then leave to cool.ĭivide the mixture into 8. Mix in the salad onions, cheese, rosemary and theĬooked cabbage. Add the butter then season and mash until smooth. Drain the potatoes in a colander then return them to the pan. Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes. Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Place a lid on the pan and bring to the boil. Put the white potatoes in a pan and cover with a little cold water.
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