Bubble and Squeak Cakes (Gluten-Free)

Instructions

1. 1Prepare your ingredients: Chop the 4 cups of leftover cooked vegetables (cabbage, potatoes, carrots, peas) into small, uniform pieces, about 1.27 cm in size.
2. 2In a large bowl, combine the 4 cups of chopped leftover cooked vegetables, 1/2 cup of gluten-free all-purpose flour blend, 1 egg, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.
3. 3Mix these ingredients together thoroughly with your hands or a sturdy spoon until everything is evenly combined into a cohesive mixture.
4. 4Heat 2 tablespoons of oil in a large 30.48 cm skillet over medium-high heat, approximately 190°C. Wait until the oil shimmers, indicating it's hot enough.
5. 5Shape the vegetable mixture into 4 to 6 small, flat patties or cakes, about 1.27 cm thick.
6. 6Carefully place the shaped cakes into the hot skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
7. 7Fry the cakes for 5 to 7 minutes on each side. They are ready when they are a deep golden brown and feel crispy to the touch.
8. 8Remove the cooked Bubble and Squeak cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
9. 9Serve the Bubble and Squeak cakes hot.

Substitutions