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Indian spiced bubble and squeak

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Ingredients

2 tsp tsp olive oil olive oil
1 garlic garlic
(finely chopped )
1 Red chillies Red chilli
(sliced)
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
0.5 garlic garlic
(grated)
2 tbsp tbsp chilli jam chilli jam
2 eggs egg
(fried)
1 bunches bunch coriander coriander
1 tbsp tbsp peanut peanut
(chopped)
seasoning seasoning
(to taste)

Indian spiced bubble and squeak

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40 min
(38)

Method

This Indian spiced bubble and squeak toasted sandwich adds a kick of heat to traditional leftovers, along with a little crunch from the peanuts.

  1. 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.
  2. 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.
  3. 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.