• 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 plant based double cream
  • 25 g vegan butter, plus 1 extra tsp
  • 0.5 tsp plain flour
  • 1 tsp wholegrain mustard


  1. 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.

  2. 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.

  3. 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.

  4. 4

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

Nutritional Details

Each serving provides
  • Energy 1507kj 360kcal 18%
  • Fat 14.0g 20%
  • Saturates 3.5g 18%
  • Sugars 11.0g 12%
  • Salt 0.85g 14%

% of the Reference Intakes

Typical values per 100g: Energy 440kj/105kcal

Each serving provides

43.0g carbohydrate 11.0g fibre 9.6g protein

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