Page title and description
Vegetarian mains
Beetroot bubble and squeak
Traditionally the way to recycle leftover veg from the Sunday roast, this is definitely also worth cooking from scratch. It makes for a great vegetarian brunch or weeknight supper, with a fried or poached egg on top (and maybe a sausage or two for the meat eaters). There's no need to stick to beetroot - shredded cabbage, kale or spinach would also do the trick.
Ingredients
- 200g beetroot, peeled and grated
- butter for frying
- 1 tbsp wine vinegar
- 200g mashed potato
- 2 onions, diced and fried
- 1 tbsp soured cream
- 1 tsp creamed horseradish
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
30 min
PT30M
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Step 1
Cook the beetroot in a covered pan with a knob of butter, the wine vinegar and some seasoning for about 10 minutes over a low heat.
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Step 2
Then mix with the mashed potato, onions, soured cream and creamed horseradish. Leave to cool, then shape into cakes, dust with flour and fry in butter until golden.
