Indian-spiced bubble and squeak recipe
These spicy fritters are a great way to use up Christmas dinner leftovers and only take 30 minutes to make. Serve with a dipping sauce of whizzed up coriander, lemon juice and mango chutney.
See method- Serves 4
- Takes 30 mins
- 413 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 130ml rapeseed oil
- 1 onion, finely chopped
- 1 tbsp garam masala
- 1 tsp chilli flakes (optional)
- 250g leftover cooked Brussels sprouts, thinly sliced
- 75g frozen peas
- 500g leftover mashed potato
- 1 large egg
- 30g fresh coriander
- juice of ½ lemon, plus wedges to serve
- 4 tbsp mango chutney
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Shop ingredientsEach serving contains
- Energy
- 1720kJ 413.0kcal
- Fat
- 25g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 14g
of the Reference intake
Carbohydrate 36.0gProtein 8.4gFibre 6.8g
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- Heat 30ml oil in a frying pan over a medium heat and cook the onion, garam masala and chilli flakes, if using, for 5 mins. Stir in the sprouts and frozen peas and cook for 2 mins. Spoon into a large bowl, then add the mashed potato and egg; mix well. Shape the mixture into 12 evenly sized patties.
- Heat the remaining 100ml oil in the frying pan over a medium heat. Shallow-fry the fritters, in batches, for 2-3 mins each side until dark golden brown. Set aside on kitchen paper.
- For the sauce, use a stick blender to whizz the coriander and lemon juice with 50ml water. Stir in the chutney. Serve alongside the hot or cold fritters, with lemon wedges for squeezing over.
- Tip: These fritters are great for using up leftovers. Simply replace the sprouts with whatever you have to hand from your roast dinner. Chopped up turkey, ham, roast carrots or squash would all work well.
- See more Christmas leftovers recipes
