Feed the family vegetables hidden in the creamy potatoes formed into pattied. Serve it as a side dish or in buns with vegan aioli for pant-based burgers.
Ingredients
1kgPotatoesI used the common brushed potatoes but any kind will work
1 1/2cupsfrozen peas - thawed
1Cupbread crumbs
1tspcumin powder
1tspsaltor to taste
2tbspchopped green coriander
1cupplain flour for coatingoptional - season with salt and pepper
Oil for frying
Instructions
Put washed potatoes in a large pot and cover them with well-salted water. Boil 20-30 minutes (depending on the size of potatoes) until cooked. A sharp knife easily slides into the well cooked potatoes.
Drain, cool and peel potatoes. The skin peels off easily with whole cooked potatoes. Do not use cold water to cool potatoes as that will allow potatoes to absorb more water.
Put peeled potatoes and thawed peas in a mixing bowl and mash with a potato masher until no chunky pieces remain.
Mix all other ingredients (except oil for frying and plain flour for coating) with potato and pea mash and form into a dough.
Divide mixture into 10 rough patties. Gently form each one into a smooth, hockey puck like shape. Dip the cake in the flour. Be gentle, and do this for each patty.
Heat a large, cast-iron skillet or non-stick shallow pan over medium heat with oil in it.
Fry 3-4 patties at a time for 2-3 minutes a side, until golden brown. You may need to re-dip them in flour right before putting them in the oil, so keep it handy. Use two spatulas (or a spatula and a flat wooden spoon) to turn the cakes carefully.
Place fried cakes on a baking sheet with parchment paper.
Bubble and Squeak are beautiful served with raw mint chutney as a snack or as a side dish. Cranberry sauce or your favorite gravy will go very nicely.