Ronnie's Notes
I was once in a pub in the west of England and ordered a dish called Bubble & Squeak. It’s simple, unfancy food, tasty and nourishing, consisting of mashed potatoes and cabbage fried to a crispy brown and topped with an egg.
It was magical.
So I made it many times at home, and, me being me, and this recipe being the kind that allows for endless variation, I added this and that to the potatoes, depending on what leftover vegetables I had. I used Brussels sprouts instead of cabbage (as do many restaurants in England); I’ve added corn, peas, carrots, spinach, broccoli and such. Once or twice I included cheese (feta, Parmesan) but I prefer the all-vegetable version best.
I don’t call it Bubble & Squeak (so named for the sounds it supposedly makes while being cooked), so I’ll just say: Vegetable Croquettes. We’ve eaten them as a side dish with meat but most of the time they are dinner, topped with a fried egg.
This is my Passover version. At other times of the year you can add beans/peas and coat the patties with bread crumbs.
Instructions
Heat 2 tablespoons vegetable oil in a sauté pan over medium heat.
Add the onion and cook for or until softened.
Spoon the onions into a bowl.
Add the cabbage, carrots, spinach, mashed potatoes and some salt and pepper.
Mix thoroughly and shape the mixture into 1/2-inch patties.
Place the matzo meal on a plate.
Press both sides of each patty into the crumbs.
Refrigerate for at least .
Heat 2-3 tablespoons vegetable oil in the sauté pan over medium heat.
Fry the patties a few at a time (leave plenty of space between each) for per side or until crispy and golden brown, adding more vegetable oil to the pan as needed.