Indian spiced bubble and squeak

Indian spiced bubble and squeak image
Difficulty Medium
Preparation 10 min
Cooking 30 min


2 servings
    • 2   tsp olive oil
    • 1   garlic finely chopped
    • 1   red chilli sliced
    • 50   g cranberry
    • 20   ml vinegar
    • 50   g sugar
    • 20   ml water
    • 250   g roast root veg and cabbage or sprouts
    • 0,25   tsp ground tumeric
    • 0,25   tsp cumin
    • 1   pinch chilli flakes
    • 4   slices lightly toasted sourdough
    • 2   tbsp mayonnaise
    • 0,5   garlic grated
    • 2   tbsp chilli jam
    • 2   eggs fried
    • 1   bunch coriander
    • 1   tbsp peanut chopped
    •   seasoning to taste


    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.