Ingredients
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100g Mashed Potato
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100g Leftover VegCarrot, brocolli, cauliflower, green beans, peas...
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A small handful Mature Cheddar
Directions
One of my favourite ways to use up leftover veg is traditional bubble and squeak. Here’s a quick-cook and easy to grab version that won’t involve standing over the hob. Leave out the cheese to make these dairy free, or use an alternative. Freeze before the cooking stage.
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Steps
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1
Done
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Preheat the oven to 180°C (350°F) and spritz some oil over a mini muffin tin. |
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2
Done
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Chop the vegetables small. |
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3
Done
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Mix the vegetables and the mashed potato. |
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4
Done
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Spoon into the mini muffin tin and top with a little grated cheese. |
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5
Done
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Bake for 20 minutes, until the cheese is slightly crispy. |
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6
Done
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Remove using a tablespoon. They should curl up a little as you remove them. Leave to cool slightly before serving. |
