Bubble and Squeak (a simple English dish)
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A traditional British dish, often made from leftovers from a Sunday or large holiday dinner. It's a wonderful way to unwind after a hectic day and enjoy leftovers in a new format, like patties or a single large pancake. Bubble 'n' Squeak can be made with any vegetables and meats, mashed into a smooth paste, and pan-fried until golden brown. You can top it with an egg or add one inside. For example, this recipe uses Thanksgiving leftovers. Turkey bread stuffing, shredded turkey, and mashed potatoes are formed into individual patties. Serve with poached spinach, cornmeal, and cranberry sauce for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups leftover mashed potatoes
- 1 cup leftovers bread garnish for stuffing turkey
- 1 cup leftover roast turkey, diced
- 3 tbsp vegetable oil, divided
- 2 cups leftover corn
- 1 cup vegetable broth
- 4 cups small spinach
- Leftover cranberry relish, for serving
We recommend
Recipes with similar ingredients: mashed potatoes, white bread, corn, spinach, cranberry sauce, vegetable relish
Cooking the dish according to the recipe:
- Place the mashed potatoes, bread stuffing, and turkey in a large bowl. Mix thoroughly. Form patties approximately 8-10 cm wide. Heat 2 tablespoons of vegetable oil in a nonstick frying pan and fry the patties on both sides until golden brown, about 5-7 minutes. Fry in batches if necessary.
- Add the corn and vegetable broth to the saucepan and heat over medium heat. Blend with an immersion blender until smooth. Once the corn is hot, season with salt and pepper to taste.
- In a large skillet, sauté the spinach in the remaining vegetable oil until wilted, about 3 minutes. To serve, spoon the puree into the center of each plate and top with a little spinach. Place the patties on top of the spinach and serve with the remaining cranberry sauce for dipping.
Author of the recipe - Danny Boome is a chef, athlete, and television personality.
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