Sweet potato cakes with spring herbs & tenderstem broccoli

Our food columnist Georgia Cummings shares her spring take on bubble and squeak
Georgia Cummings16 May 2017

Bubble and squeak – traditionally made using leftover vegetables – is one of the most comforting foods for me and this is my spring version.

It’s so quick and easy to make, and you can basically add whatever you have to use at home.

I left the skins on the potatoes and roasted them. If you prefer to boil the potatoes just make sure you drain all the water really well otherwise you’ll end up with mash (this also applies to any green veg you boil and add). I served mine with a rocket, spinach & watercress salad with pistachios and toasted pine nuts.

Ingredients (serves 4 or 5)

1 kg sweet potato, cut into 3cm squares

50 g unsalted butter

1 tsp sea salt

250g tenderstem broccoli

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Georgia Cummings

3 spring onion

2 tbsp flat leaf parsley

2 tbsp tarragon

2 tbsp dill

2 tbsp mint leaves

Method

1. Place the sweet potato in a tray and cook at 180c for 15-20 minutes. They should be soft but still hold their shape.

2. Cook the broccoli in boiling water for 2 minutes. Drain well, cool and cut into quarters.

3. When cooked add the butter and salt. Mash together and allow to cool.

4. Whilst the potato is cooling finely chop the spring onion and all the fresh herbs.

5. Add all the greens to the cooled mashed sweet potato and gently mix everything together.

6. Roll the mixture into 14 patties, using a little plain flour if necessary.

7. On a moderate heat, warm a thin layer of olive oil in a frying pan. Add the potato cakes and cook for 5 or 6 minutes until golden and crispy. Turn over and brown the other side.

8. Serve straight away, whilst still crispy and warm.

Georgia Cummings is the founder of Potage, which delivers delicious, homemade food to Londoners in a sustainable way. Find out more here and follow Potage on Instagram here.

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