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Bubble and Squeak

Ingredients

  • 3 cups chilled leftover mashed potatoes
  • 2 eggs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 cup breadcrumbs or 1/2 cup flour
  • 1 cup shredded cheddar or tasty cheese
  • 2 spring onions, chopped
  • 1 cup frozen peas
  • extra flour, for coating
  • 3 tbsp oil, for frying

Method

  1. In a large bowl, mix the mashed potatoes (3 cups), eggs (2), onion powder (1 tsp), garlic powder (1 tsp), pepper (1/2 tsp), and salt (1/2 tsp) together in a bowl.
  2. Stir in the breadcrumbs (1 cup) or flour (1/2 cup), cheese (1 cup), spring onions (2), and frozen peas (1 cup).
  3. Form the mixture into 3-inch patties by rolling them into a ball and flattening them until they're about a 1/2 inch thick. Dredge each patty in extra flour.
  4. Heat oil (3 tbsp) in a nonstick pan until hot and fry each patty for about 4 minutes per side, or until golden brown and crispy.Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust. Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.