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Indian-spiced bubble and squeak recipe

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These spicy fritters are a great way to use up Christmas dinner leftovers and only take 30 minutes to make. Shallow fry the patties in Crisp ‘N Dry oil to give them a golden crispy coating, then serve with a dipping sauce of whizzed up coriander, lemon juice and mango chutney. See method

Serves 4
Takes 30 mins
413 calories / serving
Vegetarian
Gluten-free

Ingredients

130ml Crisp ‘N Dry 100% rapeseed oil
1 onion, finely chopped
1 tbsp garam masala
1 tsp chilli flakes (optional)
250g leftover cooked Brussels sprouts, thinly sliced
75g frozen peas
500g leftover mashed potato
1 large egg
30g fresh coriander
juice of ½ lemon, plus wedges to serve
4 tbsp mango chutney

Perfect with:

Crisp 'N Dry 100% Rapeseed Oil
A brilliantly versatile oil; use for roasting, frying, basting and more.

Shop ingredients

Each serving contains

Energy
1720kj
413kcal 21%
Fat
25g 35%
Saturates
5g 25%
Sugars
14g 16%
Salt
1g 17%

of the reference intake
Carbohydrate 36g Protein 8.4g Fibre 6.8g

Method

Heat 30ml oil in a frying pan over a medium heat and cook the onion, garam masala and chilli flakes, if using, for 5 mins. Stir in the sprouts and frozen peas and cook for 2 mins. Spoon into a large bowl, then add the mashed potato and egg; mix well. Shape the mixture into 12 evenly sized patties.
Heat the remaining 100ml oil in the frying pan over a medium heat. Shallow-fry the fritters, in batches, for 2-3 mins each side until dark golden brown. Set aside on kitchen paper.
For the sauce, use a stick blender to whizz the coriander and lemon juice with 50ml water. Stir in the chutney. Serve alongside the hot or cold fritters, with lemon wedges for squeezing over.

Tip: These fritters are great for using up leftovers. Simply replace the sprouts with whatever you have to hand from your roast dinner. Chopped up turkey, ham, roast carrots or squash would all work well.

See more Christmas leftovers recipes