Bubble & Squeak with Asparagus Hollandaise
Ingredients
300g medium potatoes, diced
150g Savoy cabbage, shredded
2 tbsp oil
200g asparagus spears
1 tbsp Hollandaise sauce
Description
A stunning way to enjoy new season asparagus.
Method
Boil the potatoes for approx 8 minutes, adding the cabbage for the last 2-3 minutes. Drain and mash roughly, then season to taste. Cool slightly before shaping bubble and squeak mixture into 4 equal burger-shapes.
Heat the oil in a frying pan and fry the bubble and squeak burgers for 2 minutes on each side until golden.
Meanwhile, boil the asparagus for 2-3 minutes until tender and drain.
Serve the bubble and squeak topped with asparagus and spoon over the Hollandaise.
Categories
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