Kerrymaid’s Bubble & Squeak Cakes with Peppercorn Sauce
An easily adaptable dish that can be severed at breakfast without the sauce, in slices as a main meal accompaniment or as a meal in itself served with roasted veg. Increase calorie content by adding cheese or increasing the amount of bacon used.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 20 MINS | 20 MINS | 60 |
Premium Baking Block /Double
Ingredients
- 250g Kerrymaid Premium Baking Block
(plus extra for frying the cakes) - 800g Bacon Lardons
- 5 Onions (sliced)
- 3 Garlic Cloves (chopped)
- 2kg Cooked Brussels Sprouts or Cabbage (sliced)
- 4kg Cooked Mashed Potato (cold)
- 80g Wholegrain Mustard
- 8 Eggs
- 200g Green Peppercorns (drained from the brine)
- 300ml Brandy
- 700ml Water
- 45g Chefs Pass Beef Bouillon
- 1.2ltrs Kerrymaid Double
Method
Melt the Kerrymaid Premium Baking Block in a heavy bottomed pan, add the bacon lardons. Cook until it begins to colour, then add the onion and garlic and cook until soft
Add the sliced sprouts/cabbage and stir through, cooking until they start to colour
Place the mash, eggs and wholegrain mustard into a large mixing bowl, add the cooked bacon mix and stir well
Shape the mix into 60 individual cakes and set aside
Heat a little Kerrymaid Premium Baking Block in a heavy bottomed frying pan and cook the cakes on each side until crispy and golden
To make the sauce, place the green peppercorns in a pan with the brandy and heat until reduced by half
Add the water and Chef’s Pass Beef Bouillon and bring to a simmer
Add the Kerrymaid Double and bring back to a simmer
Check the seasoning and serve over the hot Bubble and Squeak cakes
TOP TIP FROM OUR CHEF
- OMIT THE BACON FOR A VEGETARIAN FRIENDLY VERSION
Allergens
- Contains: Cereals containing Gluten, Celery, Mustard, Eggs