Bubble & squeak cheesy bites

Name: Bubble & squeak cheesy bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 16 bites
Ingredients: 400g leftover roasted, boiled or mashed potato; 300g leftover cooked vegetables (such as sprouts and broccoli); 150g grated cheddar; 1 egg beaten; 30g polenta; 100ml sunflower oil

Juliet Sear

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Makes 16 bites

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.7 ratingsRate

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Use up leftovers from your Sunday roast to make these crisp bites packed with potato and veg. Serve with fried eggs and beans or kimchi for lunch – or simply ketchup for dunking!

Easily doubled

Easily halved

Freezable

Low sugar

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g leftover roasted, boiled or mashed potato
300g leftover cooked vegetables

(such as sprouts and broccoli)
150g grated cheddar
1 egg

beaten
30g polenta
100ml sunflower oil

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Nutrition: per serving

kcal112
fat7g
saturates3g
carbs7g
sugars1g

low
fibre1g
protein4g
salt0.21g

Method

step 1

If using roasted or boiled potatoes, roughly crush them in a bowl. Roughly chop the leftover cooked veg, then tip into the bowl with the potato and mash to combine. Add the cheese and egg, season well and mix to combine. Shape the mixture into equal balls (about 50g each).
step 2

Flatten each ball into a disc. Tip the polenta onto a shallow plate, then roll the discs into it to coat completely. Heat the oil in a high-sided frying pan over a medium heat and fry the discs for about 3-4 mins on each side until deep golden brown and crunchy (you may need to do this in batches). Alternatively, brush lightly with oil and air-fry at 190C for 10 mins, turning halfway through until golden. Serve hot with ketchup for dunking, or alongside a fried egg and beans or kimchi.

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A star rating of 4.5 out of 5.7 ratings

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