|2 tsp tsp||olive oil olive oil|
(finely chopped )
|1|| Red chillies
|50 g g||cranberry cranberry|
|20 ml ml||vinegar vinegar|
|50 g g||sugar sugar|
|20 ml ml||water water|
|250 g g||roast root veg and cabbage or sprouts roast root veg and cabbage or sprouts|
|0.25 tsp tsp||ground tumeric ground tumeric|
|0.25 tsp tsp||cumin cumin|
|1 pinches pinch||chilli flakes chilli flakes|
|4 slices slice||lightly toasted sourdough lightly toasted sourdough|
|2 tbsp tbsp||mayonnaise mayonnaise|
|2 tbsp tbsp||chilli jam chilli jam|
|1 bunches bunch||coriander coriander|
|1 tbsp tbsp|| peanut
Indian spiced bubble and squeak
This Indian spiced bubble and squeak toasted sandwich adds a kick of heat to traditional leftovers, along with a little crunch from the peanuts.
- Heat 2 tsp olive oil in a small pan and slowly cook 1 finely chopped garlic clove and 1 sliced red chilli for 8 minutes. Add 50g cranberries, 20ml vinegar, 50g sugar and 20ml water. Simmer gently for 25 minutes until it is thick and jammy.
- In a bowl, mix 250g roughly chopped leftover roast root veg and cabbage or sprouts with ¼ tsp ground turmeric, ¼ tsp ground cumin, pinch of chilli flakes and some seasoning. Blitz half the mixture in a food processor then mix everything together and form into 4 patties. Fry in a little oil for 2 minutes each side.
- Spread 4 slices of lightly toasted sourdough with 2 tbsp mayonnaise mixed with ½ grated garlic clove, then layer up each sandwich dividing up the patties, 2 tbsp of the chilli jam, 2 fried eggs, a small bunch of coriander leaves and 1 tbsp toasted chopped peanuts.