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Bubble & squeak cheesy bites
Makes 16 bites
Easy
Prep:
Cook:
Use up leftovers from your Sunday roast to make these crisp bites packed with potato and veg. Serve with fried eggs and beans or kimchi for lunch – or simply ketchup for dunking!
Skip to ingredients
- 400g leftover roasted, boiled or mashed potato
- 300g leftover cooked vegetables(such as sprouts and broccoli)
- 150g grated cheddar
- 1 eggbeaten
- 30g polenta
- 100ml sunflower oil
Nutrition: per serving
- kcal112
- fat7g
- saturates3g
- carbs7g
- sugars1glow
- fibre1g
- protein4g
- salt0.21g
Method
step 1
If using roasted or boiled potatoes, roughly crush them in a bowl. Roughly chop the leftover cooked veg, then tip into the bowl with the potato and mash to combine. Add the cheese and egg, season well and mix to combine. Shape the mixture into equal balls (about 50g each).
step 2
Flatten each ball into a disc. Tip the polenta onto a shallow plate, then roll the discs into it to coat completely. Heat the oil in a high-sided frying pan over a medium heat and fry the discs for about 3-4 mins on each side until deep golden brown and crunchy (you may need to do this in batches). Alternatively, brush lightly with oil and air-fry at 190C for 10 mins, turning halfway through until golden. Serve hot with ketchup for dunking, or alongside a fried egg and beans or kimchi.
