Festive Bubble & Squeak Couscous Patties
These moreish couscous cakes are fantastic for a Boxing Day brunch (or for any day of the year!) and are a great way to use up leftover roast vegetables. Delicious with a fried egg on top and served with chutney or for a special treat try topping with horseradish mascarpone and a slice of smoked salmon.
Method
Prepare the couscous according to the packet instructions and fluff with a fork. Allow to cool slightly.
Stir in the cooked vegetables, chestnuts, egg, Parmesan, parsley and thyme. Season with salt and pepper.
Divide the mixture into six portions and work the mixture with your hands and shape into patties. Chill in the fridge for 30 minutes.
Heat the oil and butter in a large frying pan over a medium heat and add the patties. Fry without moving until golden and crisp on the bottom, and then gently turn to cook the other side until golden and cooked through. Take care not to burn – if browning too quickly lower the heat. You may need to cook in batches.
Serve the patties hot with either a fried egg and tomato chutney or top with horseradish mascarpone and smoked salmon.
Ingredients
- 1 x packet of Ainsley Roasted Vegetable Couscous
- 250g leftover roasted/cooked vegetables (potatoes, parsnips, carrots, cabbage, sprouts), chopped small
- 80g cooked chestnuts, roughly chopped
- 1 large egg, beaten
- 1 tbsp grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme leaves
- sea salt & black pepper
- glug of olive oil
- 15g butter
- Optional Toppings
- fried egg and tomato chutney
- or;
- 100g mascarpone mixed with 1-2 tsp horseradish
- 100g smoked salmon