Bubble and Squeak Cakes (Egg-Free)

Ingredients

• 2 cups Mashed potatoes
• 1 cup Cooked cabbage, chopped
• 1 cup Cooked Brussels sprouts, chopped
• 1/2 cup Cooked carrots, chopped
• 1 tablespoon Flaxseed meal
• 3 tablespoons Water
• 1/2 medium Onion, finely chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, combine the 1 tablespoon of flaxseed meal with the 3 tablespoons of water. Stir well and let it sit for 5 minutes until it forms a thick gel.
2. 2In a large bowl, add the 2 cups of mashed potatoes, the 1 cup of cooked cabbage (chopped), the 1 cup of cooked Brussels sprouts (chopped), the 1/2 cup of cooked carrots (chopped), the 1/2 medium onion (finely chopped), the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Mix these ingredients together thoroughly.
3. 3Pour the thickened flaxseed mixture into the large bowl with the vegetables and mashed potatoes. Stir everything together until it is well combined and the mixture holds its shape.
4. 4Place a large skillet on the stovetop and add the 2 tablespoons of vegetable oil. Heat the oil over medium heat, which is about 175°C.
5. 5Divide the vegetable mixture into 8 equal portions and shape each portion into a small patty, about 1.27 cm thick. Carefully place the patties into the hot skillet.
6. 6Fry the patties for 4 to 5 minutes on each side. They are ready when they are golden brown and heated all the way through. You should hear a gentle sizzle as they cook.
7. 7Remove the Bubble and Squeak Cakes from the skillet and serve them immediately while they are hot.

Substitutions

Related Guides