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Sweet Potato Bubble & Squeak

Sweet potatoes add a new twist to this easy British classic. Garnish with some fresh chives for a delicious breakfast or a light meal. Recipe from veganrecipebowl.com
Prep Time20 minutes
Cook Time1 hour 30 minutes
Course: Breakfast, Main Course
Cuisine: British
Keyword: vegan
Servings: 2 people
Calories: 624kcal
Author: BENJAMIN

Ingredients

  • 1 kg sweet potato (peeled and roughly diced into 3cm cubes)
  • 1 large onion (peeled and finely diced)
  • 100 g cavolo Nero cabbage (cut into thin strips)
  • 1 tablespoon sunflower oil + extra as needed to grease pan
  • salt and pepper (to taste)

To garnish

  • 2 tablespoons fresh chives (finely diced)
  • brown sauce

Instructions

  • Preheat oven (200 °C, Fan 180 °C, 400 °F, Gas 6).
  • Spread out the sweet potato chunks on trays and bake in the oven for 60 minutes - or until they can be easily sliced in half. While they’re still warm from baking, mash them in a large bowl until they’re starting to break down and form a sticky mixture (alternatively, use a food processor).
  • Heat a large, non-stick frying pan. Add the oil and onion, stirring and cooking for a couple of minutes until translucent. Add this to the mashed vegetables.
    Put the cavolo nero and a few tablespoons of water into the hot frying pan and cook for a couple of minutes until softened, then add it to the mashed vegetables.
    Stir thoroughly to distribute the additions.
  • Season the mixture generously with salt and pepper. Once cooled enough to handle, use your hands to squeeze and press everything together, mixing it up and forming a sticky mass. Divide into eight balls and press these flat to form fritters.
  • Fry the fritters in batches in a preheated, well greased pan until golden, flipping over half way to cook the other side. A low heat and long slow cooking brings out the best flavour and crisp crust, but keep a close eye on these as they can brown fast. Serve hot and fresh, garnished with some chives and brown sauce.