Bubble and Squeak Cakes with Dairy-Free Hollandaise
A traditional British dish made with leftover vegetables, formed into patties, and pan-fried. Served with a creamy dairy-free hollandaise sauce for a decadent lunch.
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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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Chop all cooked vegetables into small pieces.
- 2In a large bowl, combine potatoes, cabbage, carrots, peas, onion, salt, and pepper. Mix well.
- 3Form the mixture into small patties.
- 4Heat olive oil in a large skillet over medium heat.
- 5Fry the patties for 5-7 minutes per side, or until golden brown and crispy.
- 6Prepare the dairy-free hollandaise: Melt vegan butter in a saucepan over low heat.
- 7Whisk in lemon juice, Dijon mustard, and turmeric powder until smooth and creamy.
- 8Serve the bubble and squeak cakes with dairy-free hollandaise sauce.
Substitutions
Butter → Vegan butter
Provides richness and flavor while remaining dairy-free.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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