Spiced bubble and squeak cakes with raita

Name: Spiced bubble and squeak cakes with raita
Total time: 20 min
Yield: Serves 2
Ingredients: ½ bunch spring onions chopped; butter; 100g cooked butternut squash or parsnip; 200g cooked potatoes; 100g cooked Savoy cabbage greens or sprouts chopped; 1-2 tsp curry powder depending on how hot you like it; 150ml pot natural yogurt; ¼ cucumber seeds scooped out and sliced; 2 handfuls watercress to serve

Janine Ratcliffe

Published: March 25, 2015 at 3:05 PM

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Serves 2

A little effort

Total time: 20 mins

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This is designed to use up cooked veg, so mix and match whatever you have leftover

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Alternatives

Complete the dish

Rustle up these spiced bubble and squeak cakes, then check out our classic bubble and squeak, kimchi bubble and squeak cakes, bubble and squeak stuffing and more roast dinner leftovers recipes.

Ingredients

Nutrition

½ bunch spring onions

chopped
butter
100g cooked butternut squash or parsnip
200g cooked potatoes
100g cooked Savoy cabbage greens or sprouts

chopped
1-2 tsp curry powder

depending on how hot you like it
150ml pot natural yogurt
¼ cucumber

seeds scooped out and sliced
2 handfuls watercress

to serve

Nutrition: per serving

kcal245
fat11.3g
carbs29.7g
fibre4g
protein8.1g
salt0.68g

Method

step 1

Cook ¾ of the spring onions in a little butter until soft. Cool then roughly mash with the veg and curry powder and season really well.
Form into 4 cakes then fry in another knob of butter until crisp and golden. Mix the yoghurt with the cucumber and remaining spring onions and season. Serve with the cakes and a handful of watercress.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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