Photo: Dan Jones
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.
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.
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.
griddle the the asparagus for a few minutes each side untill cooked through, and serve up with the cakes.