2 2008-07-24T00:00:23+01:00 Great with leftover sprouts! <h3>Freeze ahead</h3> * These bubble and squeak cakes also freeze brilliantly so if you don’t manage to eat them all you can enjoy them another day; simply freeze them at the end of step 2. 23 Serves 4 * 1 red onion, finely chopped * 4 rashers streaky bacon, cut into small pieces * [[450g]] leftover mashed potato * [[300g]] leftover mixed cooked vegetables - roast parsnips, green beans, brussel sprouts, cabbage, carrots, cauliflower, broccoli or peas, chopped into small pieces * [[black peppercorns|Pepper]] * [[Salt]] * [[25g]] hard [[cheese]], grated * [[25g]] [[butter]], melted * Plain [[flour]] # Heat the oil in a frying pan and cook the onion for 4-5 minutes until soft. Add the bacon and cook for a further 3-4 minutes or until it begins to turn a golden colour. # Remove the pan from the heat and transfer the bacon and onions into a large bowl. # Add the mashed potato and cooked vegetables, season well. Add the cheese, mix well and divide the mixture into six portions. # Using your hands, shape each portion into a cake. Put a little flour on a plate and coat each cake in flour on both sides. # Put onto a greased baking tray and brush with a little melted butter. Bake in a preheated oven (200°C/400°F/ mark 6) for 25 minutes or fry on both sides until golden brown. This is a great leftover recipe that can be made with any vegetable leftovers from the Sunday lunch. Serve with a poached, fried or scrambled egg and crispy bacon or with poached smoked haddock fillets or grilled trout. true true false false false true false false false 3.049990877577084473636197774128808612 10962 33434.0 2 Related recipes false approved http://www.vimeo.com/416558 caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson