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Christmas Bubble and Squeak

Christmas Bubble and Squeak
Christmas Bubble and Squeak

Now when it comes to Christmas...we don't believe our fellow herbivores should miss out on delicious christmas YUM, so we have created many incredible vegan christmas food ideas we know you are going to LOVE.

The only difficult thing is deciding which BOSH recipes to choose from!

What do you cook the day after a vegan Christmas? A vegan Bubble and squeak of course!

This is a quick and easy Christmas recipe is a great way to turn any leftover roast into delicious veggie patties, which you can fry up and serve on their own, or include in a wonderful Christmas Sandwich!

Feel free to freestyle this by using any ingredients you have leftover, you don't have to follow our recipe exactly! Use what you have leftover and be prepared to experiment!

Like this? Get the BOSH! cookbook!

Ingredients
Method

Ingredients

Bubble & Squeak Cakes

  • 2 cups leftover roast potatoes
  • 3 tbsp olive oil
  • 2 large escallion shallots (finely sliced)
  • 2 cloves garlic (finely sliced)
  • 1 tsp thyme leaves
  • 1 tsp rosemary leaves
  • 1 sprig sage
  • 1 cup leftover sprouts (roughly chopped)
  • 1 cup leftover Cavolo Nero (roughly chopped)
  • 1 tsp salt
  • 1 tsp pepper
  • Plain flour (for dusting)

To Serve

  • Leftover Gravy
  • Griddled Tenderstem Broccoli (with chilli flakes and lemon)

Method

  1. 1.

    Put the leftover roast potatoes in a large mixing bowl and mash them roughly with a potato masher

  2. 2.

    Heat 1.5 tbsp of olive oil in a large skillet, add the shallots and fry them for a couple of minutes, stirring all the time

  3. 3.

    Add the garlic to the pan and stir it into the shallots, making sure the garlic doesn’t brown

  4. 4.

    Pour the chopped herbs into the pan and stir them around until you release the aromas

  5. 5.

    Pour the sprouts into the pan and stir them around to they combine with all the other ingredients

  6. 6.

    Add the cavolo nero into the pan and fold it in so it’s well mixed

  7. 7.

    Add the contents of the pan in to the bowl containing the potato mixture add the salt and pepper and fold everything together so it’s well mixed

  8. 8.

    Cover a clean surface with plain flour, take ⅙ of the mixture out of the bowl, roll it around in the flour to form a traditional potato cake shaped patty. Repeat this process until you have 6 potato cakes

  9. 9.

    Warm the remaining oil and dairy free butter in a frying pan, place the potato cake in the pan and fry on both sides until your patty is golden brown and crisp to the touch

  10. 10.

    Serve immediately with griddled greens and leftover gravy