BUBBLE & CHIC
Makes 4
Prep 20 mins
Cook 50 mins
Leftovers never looked so good before, right? You can make changes to this recipe dependant on
what vegetables you may have leftover from Christmas. Celeriac could be swapped for the beetroot
(you will lose the pinky redness of the dish though), use any kind of cabbage or brussel sprouts,
standard potato instead of sweet, leek instead of onion etc.
Pre-heat your oven to 220c / 200c (fan) / Gas Mark 7
1. Heat a little oil in a frying pan a gently sweat out
1 medium onion, finely chopped
8 tbsp panko breadcrumbs
goes well with;
dollop of yoghurt
lemon zest
pomegranate seeds
romanesco / cauliflower / broccoli
raw radish slices
parmesan
2.
3.
4.
5.
6.
82 THEGAYUK | ISSUE 17 | DEC 2015
CREDIT: JORDAN LOHAN
1 carrot (peeled if non-organic), roughly
chopped
200g uncooked beetroot, peeled and
chopped in small chunks
200g sweet potato, skin on and roughly
chopped
225g red cabbage, chopped
the onions for 10 minutes, once softened, set
aside.
Meanwhile you can boil the carrot, beetroot, sweet
potato and red cabbage in a large saucepan and do
so for 15-20 minutes.
Drain the vegetables thoroughly and tip into a
large mixing bowl. Mash the vegetables lightly,
then add in the panko breadcrumbs (if your mix
looks overly wet then add a couple more
tablespoons), and then stir in the onion. Season
heavily with black pepper, and just a wee pinch of
salt.
Once cool enough to handle, use your hands to
shape into four “cakes”. Alternatively you could
use a cookie cutter or ringlet as