Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photo: Dan Jones
Plant Pioneers bubble and squeak cakes with asparagus
Vegan bubble and squeak cakes with asparagus using our Plant Pioneers mash potato make for a satisfying vegan meal.
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Ready in 40 minutes (plus chilling)
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Cooking time 25 minutes
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Prep time 15 minutes
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Serves 2
Ingredients
- 2 packs Plant Pioneers mash potato
- 225 g cooked greens or frozen peas, defrosted
- 1 tbsp olive oil
- 0.5 large leek, thinly sliced
- 2 tbsp plain flour
- 1 tsp white wine vinegar
- Vegan butter - to cook with
For the mustard sauce:
- 150 ml vegetable stock or light chicken stock
- 2.5 tbsp dry white wine
- 2 tbsp double cream
- 25 g butter, plus 1 extra tsp
- 0.5 tsp plain flour
- 1 tsp wholegrain mustard
Method
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1
Make sure both the potatoes and the greens are very dry, to ensure that the bubble and squeak cakes become crispy. If using greens, chop them into small pieces.
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2
Heat 1/f2 the vegan butter in a small frying pan. Add the sliced leek and cook for 3 minutes, stirring until lightly browned. Mix the cooked leek, mashed potato, greens and seasoning in a bowl, add the flour to firm up the mixture and shape the mixture into 4 discs, about 2.5cm thick; chill for 1 hour.
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3
Heat the remaining vegan butter, nonstick frying pan. Fry the bubble and squeak cakes over a medium heat for 4-5 minutes on each side, until crisp and really golden.
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4
griddle the the asparagus for a few minutes each side untill cooked through, and serve up with the cakes.
