Bubble and squeak cakes with poached eggs
SERVES 4 READY IN 25 MINUTES
This easy recipe is a brilliant way to avoid wasting anything and makes a deliciously light meal at the same time
◆ Low-calorie cooking spray ◆ ½ leek, thinly sliced ◆ 350g leftover boiled floury potatoes,
chopped into small chunks ◆ 175g leftover cooked Brussels sprouts,
shredded ◆ 1 tbsp white wine vinegar ◆ 4 eggs* ◆ Steamed or boiled
asparagus, to serve 1 Spray a small non-stick frying pan with lowcalorie cooking spray and place over a low heat. Add the leek, 1 tsp water and some seasoning, then cover and cook for 3-4 minutes or until just soft. 2 Put the boiled potatoes into a large bowl and crush them with the back of a fork. Mix in the sprouts and leek and season to taste. 3 Shape the mixture into 4 cakes, each about 2.5cm thick, by pressing the mixture into an 8-9cm plain pastry cutter. Place them on a plate, cover and chill for 1 hour. 4 Half-fill a large, deep frying pan with water and bring to a gentle simmer. The water is ready for the eggs when you can see just a few bubbles rising from the base. Add the vinegar and a good pinch of salt. 5 Spray a large non-stick frying pan with lowcalorie cooking spray and place over a medium heat. Add the bubble and squeak cakes and fry for about 5 minutes on each side or until crisp and golden. 6 Meanwhile, break the eggs one at a time into a ramekin or teacup and slide them into the bubbling water. Leave them to poach for 3 minutes, then lift them out with a slotted spoon and drain briefly on kitchen paper. Put the cakes on to warmed plates and top with the eggs. 6 Sprinkle the eggs with a little seasoning and serve hot with the asparagus. *Pregnant women, the elderly, babies and toddlers are advised to choose eggs showing the British Lion stamp if eating raw or partially cooked eggs