Bubble and Squeak, low fat & vegan!

Cabbage! As a child with a sensitive sense of smell and picky food habits cabbage used to live on my “No” list! It has taken me a long time to come to terms with the low-in-calories and healthy food factor in cabbages. On the other hand, potatoes were always a favourite vegetable and mixing potatoes with anything made it instantly edible! Voila!!

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So here’s a low fat Bubble & Squeak recipe with a tofu cream dressing to welcome Autumn….

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For the Patties we need,

  • A big head of Cabbage, shred finely
  • Potatoes, boiled & mashed – 2
  • Zucchini, finely grated – 1 medium
  • Olive Oil – 3 Tablespoons
  • Salt, to taste
  • Black Pepper powder – 1 to 2 teaspoons as per taste

What to do next,

1. Heat 1 tablespoon olive oil in a pan, saute the zucchini & cabbage till soft & dry.
2. Add the mashed potatoes in & season with salt and black pepper. Cool.
4. Pat the cooled mixture into small patties.
5. Heat the remaining oil on a non stick pan & slowly coat the pan. Lay the patties carefully, making sure that they are not touching each other.
6. Flatten with the back of a heavy spatula. Turn & cook on the other side, till golden brown on both sides.

Serve hot plain with a creamy dressing (recipe follows) or, sandwich in a Wholemeal bread roll for a filling meal with some soup.

To make the Creamy Dressing we need,

  • Tofutti, cream cheese – 1 pack
  • Soy Milk – 8 tablespoons
  • English Mustard, hot – 2 teaspoons

Blend to a soft consistency & use as a spread either on the bread roll or,  as a dipping sauce for the Bubble & Squeak.

Enjoy!

Priya@MasalaVegan

I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I’m found organising and/ or writing, the two other passions of my life ❤️