FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Meatless, Vegetarian Recipes pg 1 >  Bubble & Squeak Cakes, Beet Relish

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

BUBBLE AND SQUEAK CAKES WITH BEET RELISH

 

Sumptuous Suppers
by Rose Elliot
Sometimes the simplest things are best! I don't know what it is about these, but everyone loves them.
Preparation 20 minutes, plus standing
Cooking 30 minutes
Serves 4

 

Ingredients

• 2 Ib potatoes, peeled and cut into even-size pieces
• 3 tablespoons butter
• 1 sweetheart or similar cabbage, shredded
• 6 scallions, finely chopped
• 2-3 tablespoons wholewheat flour
• olive oil for pan-frying
• salt and pepper, to taste
• drizzle of olive oil and sprigs of dill, to garnish

For the beet relish
• 2 cooked beets, peeled and diced
• 2 tablespoons finely chopped onion
• 1 tablespoon honey
• 1 tablespoon cider vinegar


Directions
1.
First make the relish. Put the beet into a bowl, stir in the onion, honey, and cider vinegar and season with salt and pepper. Set aside for at least 30 minutes until needed—this relish improves with keeping: it's fine to make it several hours in advance if convenient.

2. Meanwhile, cover the potatoes in boiling water and cook for about 20 minutes, or until tender. Drain and mash with the butter.

3. Put the cabbage into 1 inch of boiling water, cover and cook until tender - about 6 minutes. Drain well, then add the cabbage to the potatoes, along with the scallions and some salt and pepper.

4. Form the mixture into 4 large flat cakes. Just before you want to serve the cakes, coat them all over in flour, then immediately pan-fry in sizzling hot olive oil until browned and crisp on both sides, flipping them over to cook the second side.

5. Serve at once, topping each one with a spoonful of beet relish, a drizzle of oil, and sprigs of dill.
 

RELATED RECIPES

  Meatless, Vegetarian Recipes pg 1   |   VEGETARIAN BEAN RECIPES >>>>>   |   Aromatic Green Casserole   |   Artichoke Heart Casserole   |   Artichokes Stuffed, Pine Nuts & Currants   |   Vegetables In Cashew Gravy   |   Avocado Tacos   |   Barley Mushroom Bake   |   Barley Pine Nut Casserole   |   Bitter Mellon, Stuffed   |   Bitter Melon & Potatoes   |   Bubble and Squeak   |   Bubble & Squeak Cakes, Beet Relish   |   Bulgur, Asparagus & Feta   |   Lemon Bulgur & Chickpea Pilaf   |   Bulgur Pilaf w/Dried Fruit   |   Stuffed Cabbage   |   Cabbage, Tomatoes & Beans   |   Cabbage, Grape & Napa Stir Fry   |   Carrot Lentil Casserole, Slow Cooker   |   Carrot Casserole (Amish)   |   Corn Tortillas Casserole   |   Curried Celery w/Pears   |   Dolmades (Greek)   |   EGGPLANT RECIPES >>>>>   |   Family Vegetable Casserole   |   Fig Kebabs   |   French Rarebit (1906)   |   Frittata   |   Frittata Primavera   |   Hazelnut Vegetable Pie   |   Green Curry with Eggplant   |   Greens with Dumplings   |   Greens Gumbo   |   Gumbo, Red Peppers 'N' Beans   |   Gumbo, Vegetarian   |   Immunity Meatloaf   |   Indian Potato Spring Rolls   |   Korean Hot Pot   |   LENTIL RECIPES >>>>>   |   Madras Curry   |   Malaysian Vegetables (Vegan)   |   Golden Millet   |   Mixed Vegetable Curry   |   Multi Grain Pilaf   |   Smoky Mushroom Chili   |   Sauteed Portobello Caps   |   Portobello Veggi Burgers   |   Mushroom Primavera w/ Spaghetti Squash   |   Wild Mushroom & Nut Pie   |   Mustard Greens, Curried & Sweet Potatoes   |   Oregon Hazelnut Barley Casserole  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages