Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Bubble & squeak Boxing Day brunch New-recipe-icon

Rustle up this vegan bubble & squeak brunch with the veggie leftovers from your Christmas Day dinner. Perfect for a lazy start to Boxing Day

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 486
  • Carbohydrates 25
  • Saturated Fat 6
  • Sugar 6
  • Protein 4
  • Fat 39
  • Fibre 7
  • Salt 0.4

Nutrition per serving

  • Calories 486
  • Carbohydrates 25
  • Saturated Fat 6
  • Sugar 6
  • Protein 4
  • Fat 39
  • Fibre 7
  • Salt 0.4

Ingredients

  • 4 paprika roasties, or about 200g, left over from Christmas Day (see the recipe)
  • 2 large spoonfuls coriander seed cabbage, about 150g, left over from Christmas Day (see the recipe)
  • 1 tsp cumin seeds
  • 1 garlic clove, crushed
  • 3 tbsp olive oil
  • ½ lemon, juiced
  • 1 avocado, sliced
  • chilli flakes, to serve

Method

  1. Roughly mash your cold paprika roasties with a fork, then add the leftover cabbage, cumin seeds, garlic and some seasoning, and mix together. Use your hands to shape the mixture into two patties.

  2. Heat the oil in a large frying pan. Fry the patties for 3-4 mins each side until crisp. Pour the lemon juice over the avocado. To serve, get two plates, put a patty on each and serve with the avocado, a sprinkling of chilli flakes and a good pinch of flaky sea salt.

Suggested recipes from this collection...