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Gluten-free bubble and squeak patties
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Classic English comfort dish made with leftover veggies from Sunday roast.
Ingredients:
  • 180g broccoli
  • 500.00 ml roughly mashed potato (see notes)
  • 125.00 ml carrot, grated (see notes)
  • 310g can corn kernels, drained
  • 40.00 ml fresh chives, finely chopped
  • 46.80 gm gluten-free wholegrain mustard
  • 42.90 gm rice flour
  • 36.80 gm rice bran oil
  • Gluten-free tomato sauce, to serve
  • Baby cos leaves, to serve
Instructions:
  • In a microwave-safe bowl, add broccoli florets and 1 tablespoon of cold water. Cover with plastic wrap and microwave on HIGH for 2 to 3 minutes until broccoli is tender. Drain before serving.
  • Roughly mash broccoli using a potato masher. Combine mashed broccoli with potato, carrot, corn, chives, and mustard. Shape 2 tablespoons of the mixture into patties using damp hands. Place on a baking tray lined with baking paper and refrigerate until firm, about 30 minutes.
  • Spread rice flour on a plate. Gently coat patties in flour. Heat oil in a frying pan over medium-high heat. Fry patties in batches for 2 to 3 minutes per side until golden brown, adding more oil if needed. Place on a paper towel-lined plate. Keep warm. Serve with tomato sauce and cos leaves.

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