Special Diet

Bubble and Squeak Cakes with Poached Eggs

cook 30 mins
Tags: Gluten free
  • 1 kg (2 lb) potatoes, peeled and quartered
  • 40 g (1¾ oz) unsalted butter
  • 500 g (1 lb) Brussels sprouts, trimmed and halved
  • 50 g (2 oz) plain gluten-free flour
  • 3–4 tablespoons olive oil
  • 4 eggs
  • salt and pepper
  • chopped chives, to serve
  • Boil the potatoes for 12–15 minutes, until tender, then drain and mash with the butter.
  • Meanwhile, cook the sprouts in boiling water for 3–4 minutes, until just tender. Drain and refresh under cold running water.
  • Mix the sprouts and potatoes together and season with salt and pepper. Shape the mixture into 8 round cakes and dust with the flour.
  • Heat the oil in a frying pan over a medium heat and cook the cakes in 2 batches, for 2–3 minutes on each side, until golden.
  • Meanwhile, poach the eggs in a frying pan of simmering water for 4–5 minutes, depending on how you like your eggs.
  • Divide the cakes between 4 plates, top each with a poached egg and sprinkle with chopped chives to serve.
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