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Bubbles and Squeak Cakes

Grab a bag of coleslaw or shred your own cabbage along with an egg and our mashers mix lightly seasoned with chives, onions, salt, and pepper. Our bubble and squeak cakes are coated in our crunchy exterior coating for a perfect breakfast, brunch and even dinner potato cake, with cabbage goodness, snuck in! Perfect way to sneak in a little veggie! Super easy to make and kiddo-approved.
SKU: DYB-202225
$8.95
- +

Grab a bag of coleslaw or shred your own cabbage along with an egg and our mashers mix lightly seasoned with chives, onions, salt, and pepper. Our bubble and squeak cakes are coated in our crunchy exterior coating for a perfect breakfast, brunch and even dinner potato cake, with cabbage goodness, snuck in! Perfect way to sneak in a little veggie! Super easy to make and kiddo-approved.

Grab a bag of coleslaw or shred your own cabbage along with an egg and our mashers mix lightly seasoned with chives, onions, salt, and pepper. Our bubble and squeak cakes are coated in our crunchy exterior coating for a perfect breakfast, brunch and even dinner potato cake, with cabbage goodness, snuck in! Perfect way to sneak in a little veggie! Super easy to make and kiddo-approved.

YOU WILL NEED :

  •          1 bag shredded coleslaw
  •          1 ½ to 2 cups water                         
  •          2 large eggs, lightly beaten
  •          Vegetable oil for pan frying

DIRECTIONS

  1.    Remove clear bag found inside pouch and pour contents onto a plate
  2.    Empty contents found directly inside your pouch into a medium sized bowl. Add 1 ½ cups water (HOT) to start and stir to rehydrate your potatoes. Let sit for 5 minutes.
  3.    In a large heavy bottom skillet, add 1 teaspoon oil. Add your bag of cabbage and cook until slightly wilted and soft. Remove from heat
  4.    Add eggs and shredded coleslaw to your potato mixture.  Mix well until fully incorporated.  Let sit another 5 minutes
  5.    Test your cake mixture with your hands by scooping off ¼ to 1/3 cup of your mixture and rolling it into a ball. If it’s too dry to come together, add additional water 1 tablespoon at a time until your mix is tacky to touch and comes together as balls
  6.    Form your mixture into balls using ¼ to 1/3 cup of your mixture each time. Gently flatten each ball into a patty.
  7.    Lightly brush each side of your patty with a little oil and dip each side into your crumb mix (step 1 – poured onto a plate).  Line a baking sheet with parchment paper and line all your squeak cakes onto your tray
  8.    Heat a heavy bottom skillet with oil. One your oil is hot, lay three to four cakes onto your skillet (do not over crowd) and on medium heat fry them on each side for 2 to 3 minutes a side until your cakes are golden brown and they are warmed through.
  9.    Repeat until all your bubble and squeak cakes are cooked through.

 

These are great served alongside breakfast, brunch and dinner! The kiddos will love them as a side to homemade chicken fingers or even as a side to our Classic Baked Mac and Cheese

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