Avoid thyme, sage and rosemary here and go for the tender herbs such as tarragon, mint, fennel fronds and dill. Parsley is a must, but any soft-stemmed herbs can be used. Heat up the oil in a frying pan, and fry each patty for 1-2 minutes on each side until golden and hot. In a bowl, add the mash, shredded roast chicken and chopped vegetables, and shape into 5 patties. I like this made with pale green early summer cabbage, but also try cavolo nero or tenderstem broccoli. Chop the roasted potatoes, pumpkin and brussels sprouts roughly. Wring the greens lightly in your fist – this is important - to squeeze out any excess water. Drain the potatoes thoroughly, to avoid a wet mash. Traditionally, bubble and squeak was a way to use up leftover vegetables from the Sunday roast, but I think it is worth making from scratch, with freshly mashed potatoes and crisp spring greens. Turn each over and brown the other side.ĭivide the watercress among 3 plates then add the sizzling patties. Warm a thin layer of olive oil and a little butter in a shallow, nonstick pan over a moderate heat, then lower in the patties, letting them cook for 5 or 6 minutes until pale gold and lightly crisp on the underside. Roll the mixture into 9 balls or thick patties, using a little flour on your hands if necessary. Fold the drained spring cabbage, well drained of any liquid, and the herbs into the potato together with a little ground black pepper.
Wash a couple of handfuls of watercress, shake them dry and set aside.ĭrain the potatoes thoroughly, add 40g of butter then mash them using a food mixer fitted with a flat paddle, or with a potato masher. I used dill, mint, tarragon and parsley – but it will depend what you have around. Slice 3 spring onions finely, discarding any tough dark green leaves as you go.
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