• 100 g cooked leeks
  • 200 g cooked green cabbage
  • 100 g cooked carrots
  • 100 g cooked parsnips
  • 500 g leftover mashed potatoes
  • 100 g mature Cheddar cheese
  • 50 g plain flour
  • 2 tbsp rapeseed oil
  • 15 g salted English butter
  • 1 tbsp white wine vinegar
  • 4 medium British free-range eggs
  • 75 g watercress


  1. 1

    Cut the veg into rough chunks, then put them in a bowl and mix with the cheese. Season well with freshly ground black pepper. Shape into 8 patties and dust with flour.

  2. 2

    Heat half the oil and butter and cook 4 patties for 3-4 minutes on each side, until golden. Repeat with the remaining oil and butter and the patties.

  3. 3

    Bring a pan of water to the boil, then turn down to a simmer. Pour in the vinegar and then carefully break each egg in to the water. Cook for 1½ minutes, then remove with a slotted spoon.

  4. 4

    Serve 2 patties for each person with a poached egg and some watercress leaves.


    Cook's tip: you can use all sorts of cooked leftover veg to make these delicious bubble and squeak patties - sprouts, broccoli, peas or whatever else is in your fridge.

Nutritional Details

Each serving provides
  • Energy 1779kj 425kcal 21%
  • Fat 25.6g 37%
  • Saturates 10.6g 53%
  • Sugars 6.6g 7%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 481kj/115kcal

Each serving provides

28.4g carbohydrate 5.1g fibre 17.8g protein

Also in these Scrapbooks

Back to top