Serves: 1

Bubble & Squeak Burgers

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Bubble & Squeak Burgers

These tasty, meat-free burgers are a delicious way of using up left-over potatoes and vegetables, making them a great option for a quick mid-week evening meal when you want something easy for supper!

  • 250 g/9 oz potatoes (boiled )
  • 1 tbsp skimmed milk
  • 150 g/5 oz green cabbage (finely shredded and cooked)
  • 2 spring onions (thinly sliced)
  • spray oil
  • 60 g/2 oz mushrooms (chopped)
  • 1 clove garlic (crushed)
  • 1 heaped tsp plain flour
  • salt
  • freshly ground black pepper
  1. Mash the boiled potatoes with the skimmed milk and beat in the cabbage and spring onions.
  2. Season lightly with salt and pepper.
  3. You can put all the vegetables in a food processor, if preferred, and process for about 1 minute, until well mixed.
  4. Spray a pan lightly with oil and place over a medium heat.
  5. Add the mushrooms and garlic and cook for 2-3 minutes until softened.
  6. Divide the potato mixture into 4 equal-sized portions.
  7. Take one portion and divide in half, making a hollow in one half.
  8. Put a spoonful of the mushrooms in the centre and cover with the remaining potato mixture, moulding it around the filling and shaping into a burger.
  9. Repeat with the other portions to make 4 burgers.
  10. Dust the burgers with a little flour and cook in a hot frying pan lightly sprayed with oil for 3-4 minutes each side, until crisp and golden.
  11. Serve the burgers immediately with vegetables or a crisp salad.

Tip: These burgers taste delicious topped with a poached medium egg (Add 3 Checks, 6g fat, 80 calories).