Curried Bubble and Squeak Toasties

A tasty brunch option that’s also delicious topped with a crispy fried egg. Wilted spinach, chard or cavolo nero would also work as the greens.

Originally for Good Housekeeping Jan 2020, Alex Luck Photography, Food Styling, Alice Shields

Hands-on time 15min. Cooking time about 15min. Serves 2

FOR THE BUBBLE AND SQUEAK

3tsp olive oil

2 shallots, finely sliced

1 garlic clove, crushed

1tsp mild curry powder

200g roast potatoes, finely chopped

50g cooked Brussels sprouts, finely sliced

50g cooked greens, finely sliced, we used kale

FOR THE TOASTIE

40g butter, softened

4 slices white farmhouse bread

2tbsp mango chutney

4 Cheddar cheese slices

Small handful coriander, roughly chopped

1 First, make the bubble and squeak. Heat 1tsp oil in a medium-large frying pan (it will be used again later for the toasties) over low heat and fry shallots for 5min, until tender. Stir in garlic and curry powder and fry for 1min. Set aside to cool.

2 Put the potatoes, sprouts and cooked greens into a medium bowl and roughly mash before mixing in the curry shallots. Shape into 2 flattened patties.

3 Wipe out the shallot pan with kitchen paper and return to medium heat with 1tsp oil. Fry the patties for 2min per side, until golden. Remove from the heat and set aside.

4 Butter the bread slices. Flip 2 of the slices butter-side down and spread mango chutney over them. Add a patty to each slice, followed by 2 Cheddar slices each and some coriander. Top with remaining bread slices, butter-side up.

5 Heat remaining oil in the pan over medium heat and fry the sandwiches for 3min per side, or until golden and crisp. Serve immediately.

PER SERVING 831cals, 25g protein, 47g fat (23g saturates), 72g carbs (12g total sugars), 8g fibre

GET AHEAD Prepare recipe to end of step 2 a day ahead. Store in an airtight container in the fridge. Complete recipe to serve, making sure the patties are piping hot.