Sustaina-Bubble & Squeak Savoury Welsh Cakes

ANDREW DRAPER | WALES

I grew up in a large family in Cardiff and money was tight – so this recipe is close to my heart. Food should not be left to waste and sometimes the best meals come from the leftovers. These cakes could be served as a side dish or on their own with a lovely portion of Welsh Cheese and chutney. You can make these cakes from scratch or could even use the leftover. Mashed, roasted or boiled potatoes will also work for this recipe. Don’t waste those Sunday roast leftover peelings! For this recipe you can use any waste peel, and leaves from parsnips, leek, carrot, kale, spring greens or cabbage.

SAVED FOOD Potatoes, Vegetable Peels or Leaves

INGREDIENTS SERVINGS 4

PREP 20 minutes

METHOD COOK 15 minutes

1 White Onion, finely diced 200 g Carrot Peel 200 g Sprout Leaves 300 g Cabbage, outer leaves 2 Large Potatoes, including peel Salt, to taste Cracked Pepper, to taste 50 g Butter (or Vegan Alternative) 50 g Flour Olive Oil 1. Wash and dice your potatoes (leave the skin on) Bring a pot of lightly salted water to the boil.

2. Add potatoes, and cook until tender, for about 15 minutes.

3. Finely slice your left-over cabbage, sprout & carrot peelings, and add any other left over sliced peelings you have. (Skip these steps if using leftovers)

4. Drain potatoes, and transfer to a bowl.

5. Add butter and mash until chunky. Do not over mash the potatoes as the cakes need a bit of body & bite.

6. Fry the onions in a pan with small amount of olive oil until soft, then add carrot peelings, cabbage and sprout leaves.

7. Lightly fry for around 3 minutes on a medium heat then mix with the potato mash and flour. Season to taste.

8. Allow to cool and then form the mixture into 8 small cakes, roughly 2 inches in size.

9. Fry the cakes in a little oil for 4 minutes on each side over a medium heat until golden and crisp.