Sardine Bubble and Squeak Cake
recipe
Sardine Bubble and Squeak Cake
No commentsIngredients
- 750g new potatoes, washed or scraped
- 4 tbsp sunflower oil
- 500g sweetheart or another green cabbage, cored
- 1 pack spring onions, trimmed and sliced
- 150ml vegetable stock made with half a stock cube
- 240g skinless sardine fillets
- salt and freshly ground black pepper to taste
- grilled mushrooms and tomatoes, to serve
Serves:
4
Preparation:
20
Cook Time:
25
Total Time:
45min
Directions
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- Slice the potatoes very finely, using the cutting plate on a food processor if you have one.
- Heat the oil in a large frying pan, add the potatoes and cook, covered, over a moderate heat while you prepare the remaining ingredients. Shake the pan from time to time to prevent the potatoes from sticking on the bottom.
- Slice the cabbage with the same cutting plate on the food processor, then add the shreds to the potatoes with the spring onions and vegetable stock and season with salt and pepper. Continue cooking until the potatoes are soft &# this takes about minutes.
- Meanwhile, preheat the grill to a moderate setting. Press the potato mixture down into a firm cake in the pan. Drizzle the oil from the sardines over the potato mixture, then arrange the sardine fillets on top.
- Cook under the grill for minutes until the sardines are hot and the top of the potato cake is browned. Serve immediately with grilled mushrooms and tomatoes.
Source: Tesco
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