Bubble & squeak Boxing Day brunch

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

Nutrition per serving

  • kcal 486
  • fat 39g
  • saturates 6g
  • carbs 25g
  • sugars 6g
  • fibre 7g
  • protein 4g
  • salt 0.4g


  • 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


  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.

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