Traditional Recipe
25 g (1 oz) Butter
1 Onion
450 g (1 lb) Potatoes, finely chopped
225 g (8 oz) Cabbage, cooked and mashed
4-8 slices Beef or 2 Sausages, cooked and finely chopped
Melt the butter in a large frying pan, add the onion and fry for a few minutes until softened, stirring frequently.
Add the potatoes and cabbage. If you are including the meat, add this as well. Fry over a medium heat for 15 minutes until brown then serve.
Recipe taken from Britannia.com
Modern Take
Bubble and squeak cakes with Raclette
Crispy on the outside with melted Raclette cheese hidden inside, these tasty cakes make a satisfying brunch or supper. Serve with grilled tomatoes and crispy bacon.
675g/1½ lb old Potatoes, peeled
350g/12oz Swede (large turnip), peeled
1 large Leek, sliced
225g/8oz Cabbage, sliced
75ml/5 tbsp Oil
1 large Carrot, grated
1 egg Yolk
250g/9oz Raclette (cheese), cut into four cubes
Flour for dusting
Cook the potatoes and swede in boiling salted water for 15 mins or until tender. Drain then roughly mash. Sauté the leek and cabbage in 1 tbsp of the oil until tender. Stir into the potatoes with the carrots and the yolk and mix well with seasoning. Divide the mixture into four, then use wet hands to shape the mixture around a piece of cheese to make a neat, round cake. Dust the cakes with flour and chill for 10 mins. Heat the remaining oil in a large non-stick frying pan. When hot, add the cakes and fry for 10 mins, turning once until golden brown on both sides. Serve with crispy bacon and grilled tomatoes.
Recipe from frencheese.co.uk