This simple bubble and squeak recipe is a perfect reason to add a few extra veggies to your next roast dinner.
600g mixed roast vegetables (like potatoes, sweet potato, pumpkin/squash) (Erinvale Farm Potatoes, Mooreville Gardens, Seven Springs Farm)
185g chopped cooked green vegetables (like brussels sprouts, peas, beans) (Laos Fresh Farm, Steve’s Vegies)
125g grated cheddar cheese (Southern Sky Cheese Company)
1 egg, lightly beaten (Mooreville Gardens, Mt Roland Free Range Eggs)
40g butter (Tasmanian Butter Co.)
1. Place the roast vegetables in a bowl and mash slightly with a fork or potato masher. Add the green vegetables, cheese and egg and stir until well combined. Season to taste.
2. Melt some of the butter in a frying pan and place six lightly greased egg rings in the pan. Spoon some vegetable mixture into each ring and press firmly.
3. Cook over medium heat for about 5 minutes on each side or until golden brown. Wipe the pan clean and repeat with the remaining vegetable mixture and butter.