Minced Pork Bubble and Squeak Cakes
This recipe is an inventive take on the classic British Bubble and Squeak, traditionally made with leftover vegetables. By incorporating minced pork, we're adding a savory depth that beautifully complements the rustic charm of the dish. The crispy exterior and hearty filling make these cakes a comforting delight, perfect for any time of the day.
Equipment
1 Large skillet
1 Mixing bowl
1 Spatula
1 Potato Masher
Ingredients
1 pound ground pork (minced pork) - grass-fed recommended
2 cups potatoes - preferably Yukon Gold, boiled and mashed
1 cup cabbage - finely shredded
1 medium onion - finely chopped
2 tablespoons vegetable oil
1 tablespoon butter
½ teaspoon ground black pepper - freshly ground
1 teaspoon salt
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the onions and sauté until translucent and slightly caramelized, about 5-7 minutes.
- Add the minced pork to the skillet, breaking it apart with a spatula. Cook until it's browned and cooked through, approximately 8-10 minutes. Transfer the mixture to a large mixing bowl.
- Into the same bowl, add the mashed potatoes, shredded cabbage, butter, salt, and pepper. Mix until everything is well combined.
- Divide the mixture into four equal portions and shape them into cakes about 1 inch thick.
- Heat remaining oil in the skillet on medium heat. Cook each cake for about 4-5 minutes on each side or until they are golden brown and crisp on the outside.
Notes
- For a crispy crust, ensure the oil is hot before adding the cakes.
- Use a spatula with a flat edge to flip them delicately.
Nutrition
Calories: 480kcalCarbohydrates: 22gProtein: 22gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 89mgSodium: 678mgPotassium: 842mgFiber: 3gSugar: 3gVitamin A: 117IUVitamin C: 30mgCalcium: 44mgIron: 2mg
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