Vegan Bubble Squeak Cakes Recipes

BAKED BUBBLE & SQUEAK CAKES

Steps:

• Preheat oven to 200c. and line a baking tray with paper or foil.
• Heat 1 tbsp of the oil in a frying pan and cook the onion for 5 minutes on medium heat, until softened and browned.
• Tip the onion into a food processor with the leftover potato and vegetables. Mix for a few seconds. The mixture should be chunky but should hold together when you shape them into patties.
• Roll them into balls, then flatten them slightly before placing them on the baking tray. Brush with the remaining oil.
• Bake for 25 minutes until golden brown and crispy.
• Serve on their own, with a bit of ketchup or with some vegan sausages for a hearty breakfast.

VEGAN BUBBLE SQUEAK CAKES

Steps:

• Bring a large pot of well-salted water to a boil. Peel and chop potatoes into bite sized pieces. Smaller red potatoes need only be quartered. Add potatoes and boil for 12-15 minutes or until tender.
• Meanwhile, chop the ends off the brussels sprouts and remove any bad looking leaves. When there is five minutes left of the potatoes, add the sprouts and cook for four minutes. After four minutes, remove them with a slotted spoon to a bowl filled with ice water to stop the cooking.
• Drain the potatoes and return back to the hot (empty) pot you boiled them inches Turn the heat down to low and let the potatoes dry for 1-2 minutes.
• While the potatoes are drying out, drain the sprouts and pat them dry. Shred them finely with a chef's knife.
• Add the Earth Balance to the potatoes and mash well. Mix in the sprouts and 1/4 tsp Old Bay seasoning (or salt) and taste for flavor, adding more seasoning if desired. Set aside until cool enough to handle.
• Mix the 1/2 cup flour with 1/2 tsp Old Bay (or salt). Heat a large, cast-iron skillet over medium heat with 1/4″ oil in the bottom.
• Break up the potato mixture into 8 rough patties.
• Gently form each one into a smooth, hockey puck like shape. Dip the cake in the seasoned flour mixture. Be gentle, and do this for each patty.
• Fry 3-4 patties at a time for 2-3 minutes a side, until golden brown. You may need to re-dip them in flour right before putting them in the oil, so keep it handy. Use two spatulas (or a spatula and a flat wooden spoon) to turn the cakes; you don't want to splash hot oil all over yourself.
• Place fried cakes on a baking sheet with parchment paper.
• Preheat oven to 375º F.
• Once all the cakes are fried, you can place the whole sheet of them in the oven for 15 minutes to re-heat and re-crisp them in time for your meal. You can also refrigerate them for up to three days (reheating in the same manner), or freeze them for a month.