serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Waste Not Want Not
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 cups leftover roast potatoes, mashed (or mashed potato)
- 2 cups leftover roast vegetables (cabbage, brussels sprouts, carrot, pumpkin, onion etc.)
- ½ cup chopped leftover roast chicken
- 1 egg
- 100 g (1 cup) shredded cheese, plus a little extra for coating
- 25 g butter
- salt and pepper, to season
- okonomiyaki sauce or barbecue sauce, to serve
- Japanese mayonnaise, to serve
- 1 tbsp finely shredded curly parsley, to serve
Instructions
- Place the potato, roast vegetables, roast chicken, egg and cheese in a large bowl and mix together well. Season with salt and pepper.
- Heat a medium frying pan over medium heat and sprinkle a little extra cheese and half the butter in the base (this will help the bubble and squeak stick together). Fry for about 5 minutes, then turn out onto a plate.
- Sprinkle a little extra cheese in the base of the pan again and add the remaining butter. Slide the bubble and squeak on top and fry for a further 5 minutes or until cooked through and set.
- Turn out onto a plate and top with okonomiyaki sauce, Japanese mayonnaise and parsley.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Waste Not Want Not
