Bubble ‘n’ squeak

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: André Martin

Save to favs/meal planning

See favs

Serves: 6

Time to make: 30 mins

Ingredients

More weights & measures

1kg potatoes, peeled, diced

2 tablespoons reduced-fat spread

250g frozen peas, corn sweetcornXand carrots

2 cups finely shredded cabbage

4 spring onions, thinly sliced

¼ cup dried breadcrumbs

½ cup freshly grated reduced-fat cheese

olive spray oil

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Boil potatoes until tender. Drain. Mash roughly with spread.

2 Add vegetables to potatoes. Stir to combine. Mix in breadcrumbs and cheese.

3 Heat a large non-stick frying pan over a medium heat. Spray with oil. Shape into 6 patties and fry, in batches, until golden, turning halfway through. Serve immediately.

Variations

Make it gluten free: Use gluten-free breadcrumbs.

Nutrition Info (per serve)

Calories 287 cal

Kilojoules 1200 kJ

Protein 12 g

Total fat 10 g

Saturated fat 5 g

Carbohydrates 35 g

Sugar 4 g

Dietary fibre 6 g

Sodium 190 mg

Calcium 210 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT