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
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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.