Bubble and squeak, top right, makes a great side to barbecued flank steak. Photo: Marina Oliphant
2 carrots, peeled, cut into 1cm-thick slices
1 parsnip, peeled, cut into 1cm dice
2 handfuls baby spinach
5 Nicola potatoes, peeled, cooked and mashed
1 tbsp seeded mustard
2 tbsp butter
100ml olive oil
Place the carrots and parsnip in a pot with cold water and bring to the boil. When the vegetables are tender, add the baby spinach.
Take off the heat as soon as the spinach has wilted, then pour into a colander. Squeeze the spinach to remove as much water as possible.
Add the cooked vegetables and mustard to the mashed potatoes. Roughly chop the spinach and add that. Mix together with your hands, then shape the mixture into six patties. Heat a heavy-based frying pan over a medium heat, then add the butter and oil.
When the butter has melted, but before it starts to burn, add the patties and adjust the heat to low-medium.
Cook for five minutes or until you have a crispy crust on the cooked side. Be careful flipping them, as the crust can come off if you're not gentle. Cook for a further five minutes. Serve immediately.
- Main Ingredients - Carrot, Potato
- Cuisine - British
- Course - Side Dish, Lunchbox
- Occasion - Family meals, Kids' cooking