Vegetarian

Brussels Bubble and Squeak Cakes with Poached Egg takes 20 minutes to prepare.

Brussels Bubble and Squeak Cakes with Poached Egg takes 10 minutes to cook.

Brussels Bubble and Squeak Cakes with Poached Egg makes 4 servings.

The ingredients for Brussels Bubble and Squeak Cakes with Poached Egg are:

500g Floury Potatoes, mashed
20g Salted Butter
250g Brussels Sprouts
10g Plain Four
3 tbsp Olive Oil, for frying
1 x Large Egg, poached

Here is how you make Brussels Bubble and Squeak Cakes with Poached Egg:

1. Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.2. Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 4 round cakes. 3. Tip the flour onto a plate, then coat the cakes, tapping off the excess.4. Heat the oil in a large frying pan and shallow-fry the cakes for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. (Cool, cover and chill or freeze. 5. Heat oven to 190C/fan 170C/gas 5 and reheat the cakes for 15 mins until hot through and crisp on the outside.)6. Poach your egg to your liking and serve over the top of the bubble & squeak cake.Number of Servings: 4Recipe submitted by SparkPeople user MPOUNDER.

The nutritional information for Brussels Bubble and Squeak Cakes with Poached Egg is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 330.7

• Total Fat: 20.1 g
• Cholesterol: 224.3 mg
• Sodium: 575.2 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 4.9 g
• Protein: 11.1 g