Bubble and Squeak Recipe

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    15 mins

  • Servings

    5 patties

  • Calories

    159 kcal

  • Course

    Main Course, Lunch

  • Cuisine

    British

Bubble and Squeak Recipe

Bubble and Squeak made with leftover roast chicken, potatoes, mash, pumpkin and brussels sprouts, the ultimate leftover recipe. The leftovers are roughly chopped and shaped into patties, and shallowed fried until nicely golden and heavenly delicious. Quick and easy, the best way to use up any leftovers you have.

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Ingredients

Servings
  • ½ cup leftover chicken, shredded
  • 1 cup leftover mashed potatoes
  • 1 cup leftovers roasted potatoes
  • cup Brussels sprouts
  • ½ cup roasted pumpkin
  • 1 tablespoon vegetable oil for frying
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Instructions

  1. Chop the roasted potatoes, pumpkin and brussels sprouts roughly.
  2. In a bowl, add the mash, shredded roast chicken and chopped vegetables, and shape into 5 patties.
  3. Heat up the oil in a frying pan, and fry each patty for 1-2 minutes on each side until golden and hot.
  4. Serve with a fried or poached egg.

Nutrition Information

Show Details
Calories 159kcal (8%) Carbohydrates 20g (7%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 4mg (1%) Sodium 52mg (2%) Potassium 457mg (13%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 99IU (2%) Vitamin C 28mg (31%) Calcium 20mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 5patties

Amount Per Serving

Calories 159 kcal

% Daily Value*

Calories 159kcal 8%
Carbohydrates 20g 7%
Protein 7g 14%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 4mg 1%
Sodium 52mg 2%
Potassium 457mg 10%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 99IU 2%
Vitamin C 28mg 31%
Calcium 20mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5.0

6 reviews
Excellent

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