Kumara Bubble And Squeak Recipe

Since I seem to be on the rampage with recipes that use leftovers, I figured I’d write up a recipe for what I’m having to eat tonight: Kumara bubble and squeak.

I really like bubble and squeak. It’s a traditional English favourite, used to use up leftovers. Traditionally bubble and squeak focuses on potato as the base with cabbage and onions. Since I’ve moved to New Zealand, I figured I’d do a Kiwi version using Kumara.

Bubble and squeak is so named because of the sound it makes when cooking

Recipe Ingredients

You can use any hearty vegetable as a base here (potato, squash, pumpkin, etc.), but I have used kumara because in the true leftover style of the dish, it’s what I had in my pantry. So, that said, here’s what you’ll need (loosely, you can substitute anything you like with this dish):

  • Kumara (I used gold)
  • Onions
  • Carrots
  • Peas
  • Garlic salt and pepper (Optional)
  • Oil

Recipe Directions

  1. Heat up (or cook if it’s raw) the kumara until it’s soft (the kumara should stay in its own pan for now)
  2. Cook chopped onions in oil
  3. When the kumara and onions are ready, add shaved carrot and peas
  4. Mash the kumara
  5. Mix the onions, carrots and peas into the mashed kumara and flavour with garlic salt and pepper to taste
  6. Make patties out of the mixture
  7. Put some oil in a pan and shallow fry the patties until they are crispy on the outside. You’re going to have to ensure that the oil is super hot before adding the patties, otherwise the oil will just soak into the patties and they wont go brown and crispy.

Serve with tomato sauce or eat on their own.

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