Frikadellen with Bubble and Squeak (6)

A recipe from Diana Henry.

Frikadellen with Bubble and Squeak (6)
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Frikadellen with Bubble and Squeak (6)
Print Recipe
Ingredients
Servings:
Instructions
  1. For the sausage cakes, put everything into a large bowl along with lots of seasoning and mix with your hands. With wet hands, form this into 12 balls, then flatten them into patties. Place on a baking sheet, cover with cling film and put in the fridge to firm up.
  2. Boil the potatoes till tender, drain, then put them back in the saucepan. Crumple a clean tea towel and put this on top of the potatoes. Set over the lowest heat possible for about 4-5 minutes so the potatoes can dry out a bit.
  3. Steam or microwave the sprouts until tender, then halve or quarter them.Mash the potatoes with the butter and add the sprouts and herbs. Season well. As soon as the mixture is cool enough to handle, form it into 12 patties.
  4. Preheat the oven to 160C/150C fan/gas mark 3.
  5. Heat a splash of oil in two large frying pans and fry the bubble and squeak and the sausage patties, six of each at a time. The sausage patties take about six minutes each side, the bubble and squeak patties about five. When they’re ready, transfer them to a dish where they can lie in a single layer, and put them in the oven to keep warm.
  6. Add more oil to both frying pans and quickly fry the eggs, spooning the hot oil up over them to cook the yolk.
  7. Serve one bubble and squeak cake topped with two frikadellen per person (serve the rest of the bubble and squeak cakes on the side) and a fried egg. German mustard, sweet or sour pickled cabbage and dill pickles are all good on the side.
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