Spotlight

The Supper Club

Ein wahrhaft köstliches Rezept aus Resten vom Vortag – so köstlich, dass es einem fast widerstreb­t, es überhaupt als Resteessen zu bezeichnen. Von LORRAINE MALLINDER

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Bubble and squeak: the perfect way to deal with leftovers

MEDIUM

INGREDIENT­S

• 80 g butter (unsalted)

• 120 g chopped onion (optional) • 500 g mashed potato

• 500 g boiled and chopped cabbage • any chopped, leftover vegetables

(Brussels sprouts recommende­d) • salt and pepper

• 4 eggs

INSTRUCTIO­NS

Mix together the potato, cabbage and vegetables and shape into small patties. Melt the butter in a large frying pan and quickly add the chopped onion. Cook over a gentle heat for a few minutes until soft. Turn up the heat and add the patties, flipping over frequently for at least ten minutes and pressing them into the pan. When the patties are heated through, fry for one more minute on each side until they are crispy and brown. While the patties are browning, fry the eggs (use the same pan if it’s big enough). Serve with the fried eggs on top.

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