Looking for something?

Bubble and Squeak

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 400 g leftover mashed potato
  • 100 grams carrots
  • 100 grams leeks
  • 100 grams parsnip
  • 100 grams cabbage
  • 2 spring onions
  • 1 tsp Knorr Reduced Salt Vegetable Granules
  • black pepper
  • 2 tbsp vegetable oil

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

216kcal

Energy (kJ)

906kJ

Protein (g)

3.0g

Carbohydrate incl. fibre (g)

26.5g

Carbohydrate excl. fibre (g)

22.8g

Sugar (g)

5.0g

Fibre (g)

4.2g

Fat (g)

11.3g

Saturated fat (g)

2.1g

Unsaturated fat (g)

8.6g

Monounsaturated fat (g)

3.4g

Polyunsaturated fat (g)

5.1g

Trans fat (g)

0.7g

Cholesterol (mg)

1mg

Sodium (mg)

486mg

Salt (g)

1.21g

Vitamin A (IU)

4642IU

Vitamin C (mg)

25.6mg

Calcium (mg)

57mg

Iron (mg)

0.91mg

Potassium (mg)

562mg

Total

865kcal

3624kJ

12.1g

106.0g

91.1g

19.9g

16.7g

45.1g

8.4g

34.4g

13.8g

20.6g

2.8g

4mg

1943mg

4.85g

18567IU

102.5mg

229mg

3.64mg

2246mg


  • 1 Mix the mashed potato and vegetables (and spring onions if using) together in a bowl with the Knorr granules and the black pepper.
  • 2 Heat the oil in a non-stick frying pan and divide the mixture evenly into 4 large or 8 small mounds in the pan, flattening them lightly with the back of a spatula.
  • 3 Turn the heat down a little and fry on each side for 5-7 minutes. Serve hot straight from the pan.