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.

KM_Bubble_Squeak
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

  1. 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
  2. Add the sliced sprouts/cabbage and stir through, cooking until they start to colour
  3. Place the mash, eggs and wholegrain mustard into a large mixing bowl, add the cooked bacon mix and stir well
  4. Shape the mix into 60 individual cakes and set aside
  5. Heat a little Kerrymaid Premium Baking Block in a heavy bottomed frying pan and cook the cakes on each side until crispy and golden
  6. To make the sauce, place the green peppercorns in a pan with the brandy and heat until reduced by half
  7. Add the water and Chef’s Pass Beef Bouillon and bring to a simmer
  8. Add the Kerrymaid Double and bring back to a simmer
  9. 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