Finally, for this week, another one of my recipes from Riverford’s “Autumn and Winter Veg”. This is simply a basic Bubble and Squeak with a few extras thrown in. I always think it is better made with left over veg from Sunday lunch, than made to order, but it makes a great brunch either way. The combination of parsnips, Brussel sprouts and bacon is a particular favourite of mine, but you can throw in any cooked veg. If you have left over roast potatoes, you can use them instead of mash but you need to chop them up small and mush them up so your cakes stick together. I have even used up left over baked potatoes, scraping them out of their skins and mashing them up. Serve with a fried or poached egg and a couple of sausages would be nice too.
Parsnip, Brussel Sprout and Bacon Potato Cake
Sometimes I add a teaspoon of mustard or horseradish sauce to the mix.
300-400g potatoes, peeled + cut into even sized pieces
200g Brussel sprouts, trimmed of the outer leaves
8 rashers of smoked streaky bacon
3 tbsp oil
salt + pepper
Cook the potatoes in salted water until soft. Drain well and mash while still warm. (You need to keep your mash as dry as possible so that the cakes hold together.) While the potatoes are cooking, cook the Brussel sprouts in plenty of salted boiling water. Drain well. Cut in half if large. Peel and cut the parsnips into even pieces, toss with salt, freshly ground black pepper and some good olive oil. Roast in a hot oven until soft and beginning to caramelize. Allow to cool and roughly chop the parsnips. Cut the bacon into fine lardons and fry in a little oil until really crispy. Drain. (Keep the oil to fry the cakes.) Mix the vegetables together with the mash and bacon, seasoning to taste with salt and pepper. Mould the mixture into little cakes. You can use polenta flour to help them not stick.
Heat some oil in a large, preferably non-stick, frying pan and cook the cakes until they are golden brown on each side. Finish them in the oven until hot all the way through.