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Bubble and squeak with fried egg and tomato relish. (PHOTO: Misha Jordaan)
Prep Time: 20 mins
Servings: 4-5 potato cakes
Cooking Time: 20 mins
Ingredients
- 1Tbs - oil
- 1 - small onion, chopped
- 2 - carrots, peeled and grated
- 150g - cabbage, thinly sliced
- 500g - potatoes, peeled, cooked and mashed
- 150g - peas
- 50g - peppered feta cheese, crumbed
- - salt and pepper
- 1c - breadcrumbs
- - TO SERVE
- 2-3 - eggs
- - salt and pepper
- - tomato relish and baby potatoes
Method
1 Stir-fry the veggies in oil till soft. Add to the mashed potatoes. Add peas, feta cheese and salt and pepper to taste. Mix well. Form 4-6 cakes and roll in breadcrumbs.
2 Heat about 15 to 30ml (1-2T) oil in the frying pan. Add 2-3 potato cakes and fry over medium heat until crisp and golden brown on one side. Tip over and fry till crisp and golden brown on other side as well, adding a little more oil if needed. Turn out onto a serving platter. Repeat with the rest of the cakes.
3 To serve Fry the eggs in the same pan in more oil until done to your liking. Season with the salt and pepper.
4 Serve 2 potato cakes with a fried egg and some tomato relish and baby potatoes.
