Bubble and Squeak Cakes with Dairy-Free Hollandaise

Ingredients

• 2 cups Cooked potatoes
• 2 cups Cooked cabbage
• 1 cup Cooked carrots
• 1 cup Cooked peas
• 1/2 medium Onion
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 cup Vegan butter
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon Turmeric powder

Instructions

1. 1Chop all cooked vegetables into small pieces.
2. 2In a large bowl, combine potatoes, cabbage, carrots, peas, onion, salt, and pepper. Mix well.
3. 3Form the mixture into small patties.
4. 4Heat olive oil in a large skillet over medium heat.
5. 5Fry the patties for 5-7 minutes per side, or until golden brown and crispy.
6. 6Prepare the dairy-free hollandaise: Melt vegan butter in a saucepan over low heat.
7. 7Whisk in lemon juice, Dijon mustard, and turmeric powder until smooth and creamy.
8. 8Serve the bubble and squeak cakes with dairy-free hollandaise sauce.

Substitutions

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