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Bubble and squeak cakes with sausages and tomato relish
Bubble and squeak cakes with sausages and tomato relish
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Elevate your Monday night with a modern twist on classic bangers and mash.
Ingredients:
  • 250g Brussels sprouts
  • 500g pontiac or desiree potatoes, peeled, cut into small chunks
  • 60ml (1/4 cup) olive oil
  • 1 onion, finely chopped
  • 45ml milk
  • 15g butter, softened
  • 1/2 tsp ground chilli
  • 8 beef sausages, pan-fried or grilled
  • Tomato relish or chutney, to serve
Instructions:
  • Prepare sprouts by removing outer leaves and scoring the base of the stalk. Boil a large saucepan of water with 1 teaspoon of salt. Cook sprouts for 7 minutes, then drain and cool in cold water. Quarter the sprouts and set them aside.
  • Boil the potatoes in salted water until tender.
  • Heat up a tablespoon of oil in a small frypan. Saute the onion until softened, which should take around 5 minutes.
  • After draining the potatoes, mash them in the pan with milk, butter, and chili. Gently fold in sprouts and onion until chunky, then season generously with salt and pepper. Shape into 8 patties and chill for 15 minutes. Pan-fry in oil until golden on each side, about 1-2 minutes per side. Serve hot with sausages and relish.

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