So it is two days after Christmas and I am surprised that I have not yet turned into a mince pie with the amount I have been consuming! I am now craving fresh, colourful food so my body can finally have some vitamins after many festive chocolates, stuffing balls and glasses of bubbly. Thankfully, along came this vibrant dinner to rescue me out of my rich and calorific Christmas food hole!
I blooming love bubble and squeak. Growing up I was often in charge of smushing (highly technical term) together the leftover veggies into bubble and squeak patties for the family to enjoy on Boxing Day. It is the perfect post-Christmas dinner and if you have never tried it you have been seriously missing out.
I also love this recipe purely because of the leeky-squeaky rhyming title. I shall have to make an effort to make more poetic vegan recipes.
Easy cheesy peas? Plumble Crumble? Toffee Coffee Cake?
Not sure how delicious these sound however…
I hope you all had a really lovely Christmas and wish you a very happy New Year.
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Sweet Potato and Leek Bubble and Squeak
- 2 medium sweet potatoes *
- 1 medium white potato *
- 1 leek, finely chopped
- 1 tsp dried sage
- 1 tsp dried rosemary
- handful fresh parsley, chopped
- salt and pepper, to season
- Chop the potatoes and then boil for 20 minutes or until soft.
- Fry the leeks in a little oil for 5 minutes until softened.
- Mash the potatoes and then stir in the leeks, sage, rosemary and parsley. Season with salt and pepper.
- Heat a little oil in a frying pan.
- Make small round patties from the potato mixture and then fry gently on both sides until lightly brown.
* This recipe assumes that you have no delicious roasty leftovers. If you have leftover potatoes or sweet potatoes feel free to use these up instead of starting afresh!
Serving suggestion: Quorn fillets marinated in a tomato and basil sauce, red cabbage and green beans.