download bubble and squeak veggie patties

Repeat to cook the remaining potato mixture. Transfer the patties to a baking sheet and keep warm in the oven. Turn the patties over and continue to cook until golden brown on the other side, 2 to 3 minutes more. Cook until the patties are golden brown, 2 to 3 minutes. Repeat to form as many patties as will fit in the pan without crowding. Using a spatula, lightly press down on the mixture to form a patty. Scoop about 1/2 cup of the potato mixture into the pan (a large ice cream scoop works well). In a large nonstick fry pan over medium-high heat, melt the remaining 1 tablespoon butter. Stir the cabbage into the mashed potatoes. Cook, in batches, for 2-3 mins each side, or until golden and firm. Step 2 Heat oil in a large frying pan on medium. Add ham, turkey, potatoes, sweet potato and pea and corn mix.

Add the cabbage and cook, stirring occasionally, until slightly softened, about 3 minutes.Īdd the broth and vinegar, and simmer until the liquid has been absorbed and the cabbage is tender, 10 to 12 minutes more. Step 1 Whisk together eggs and oyster sauce. In a large fry pan over medium-high heat, melt 1 tablespoon of the butter. Stir in the remaining potatoes and season with salt and pepper. Using a potato masher, mash the potatoes until the cream has been absorbed. Place three-fourths of the potatoes in a large bowl and pour the cream mixture over them.

In a small saucepan over medium heat, warm the cream and 8 tablespoons (1 stick) of the butter, stirring often until the butter is melted.

Download bubble and squeak veggie patties