Bubble and Squeak's a blank canvas, you can chuck in whatever you fancy. We've gone for spicy harissa mayo using Hellmann's Vegan Mayo. It's killer. B x
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Serves
4
Red Onion
Cumin Seed
Hispi Cabbage
Thyme
Parsley
Mash Potato
Lemon
Vegan Mayonnaise
Rose Harissa Paste
Olive Oil
Salt
Black Pepper
Serves
4
Red Onion
Cumin Seed
Hispi Cabbage
Thyme
Parsley
Mash Potato
Lemon
Vegan Mayonnaise
Rose Harissa Paste
Olive Oil
Salt
Black Pepper
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Step 1.
Thinly slice your red onions and toss them into a pan with a shot of oil. Set over a medium heat. Season with salt and add the cumin seeds. Cook for 10 mins until softened and caramelised.
Step 2.
Remove the core from the hispi cabbage and thinly slice the leaves. Add to the pan with the thyme and cook for 3 mins until wilted.
Step 3.
Roughly chop your parsley.
Step 4.
Add the leftover mash, most of the parsley and the zest from the lemon and fold everything together. Taste and add salt and pepper to taste.
Step 5.
Now preheat a large non-stick pan over medium heat. Add a splash of oil and a quarter of the mix. Form into a patty and cook for 4 mins on each side until crispy. Transfer to a low oven to keep warm and repeat with the rest of the mix.
Step 6.
Mix together the Hellmann's vegan mayo and harissa with a squeeze of lemon juice. Season to taste.
Step 7.
Serve topped with the remaining parsley and a big dollop of harissa mayo.
Step 8.
Get stuck in.
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