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Bubble and squeak with chunky tomato relish
Bubble and squeak with chunky tomato relish
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Elevated bubble and squeak patties with flavorful tomato relish.
Ingredients:
  • 1kg desiree potatoes, peeled, chopped
  • 2 firmly packed cups finely shredded savoy cabbage
  • 4 spring onions, trimmed, finely chopped
  • 125ml milk
  • 30g unsalted butter
  • 60g coarsely grated fontina cheese*
  • 36.40 gm olive oil
  • Baby spinach leaves, to serve
  • 1 eschalot, finely chopped
  • 1/2 tsp black mustard seeds
  • 350g grape tomatoes or cherry tomatoes, halved
  • 50g brown sugar
  • 40.00 ml red wine vinegar
Instructions:
  • To make the tomato relish, warm oil in a frying pan over medium heat. Sauté eschalot and mustard seeds for 3-4 minutes until soft, stirring occasionally. Stir in tomatoes, sugar, and vinegar and cook for 5 minutes until tomatoes are soft. Allow to cool and season with black pepper to taste.
  • Boil the potatoes in salted water until tender. Drain and mash. Blanch cabbage, then squeeze out excess water. Combine cabbage, onion, milk, butter with the potatoes. Season, and fold in grated cheese.
  • Preheat grill to high. In a non-stick frypan over medium-low heat, melt remaining butter and oil. Spread bubble and squeak mixture evenly, cook on low for 12-15 minutes until the base is crisp. Grill for 2-3 minutes until the top is golden. Let it rest in the pan for 5 minutes, then flip onto a board, cut into wedges, and serve with relish and baby spinach.

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