Spiced bubble & squeak

This is a great dish that can be served for breakfast (fantastic after a night of too many cocktails!), lunch or dinner. We use a combination of spices that make for an interesting flavour.

Serves 2


  • 250g cooked potatoes, mashed
  • Small white cabbage, finely sliced
  • 1 tablespoon of desiccated coconut
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of cumin seeds
  • 1/2 teaspoon of ground turmeric
  • 1 small onion, finely chopped
  • 2 eggs
  • Salad greens


Dressing: combine 3 tablespoons of olive oil, 1 tablespoon of cider vinegar, pinch of salt and a teaspoon of Dijon mustard
Heat a little oil in a frying pan and pop the cumin and mustard seeds in
Wait for them to pop and crackle and to release their amazing aroma
Pop the onion in and fry for 5 minutes (until starting to colour), pop the turmeric in for 1 minute
Combine the spice mixture with the potatoes, coconut and cabbage and mix thoroughly
Press firmly into patties and fry gently in some fresh oil on both sides until golden brown and warm all the way through
To poach your eggs, bring a pan of water to a simmer, pour a large glug of white wine vinegar in
Crack the eggs straight into the pan
Check after 3 minutes if the egg whites are set
When ready, take out with a slotted spoon and pat dry on a kitchen roll and pop on top of the patties
Serve with a dressed green salad