Welsh Rarebit Bubble & Squeak Cakes

Serves	4
Prep time	1 hour, 45 minutes
Cook time	30 minutes
Total time	2 hours, 15 minutes
Dietary	Gluten Free, Vegetarian
Meal type	Breakfast, Lunch, Side Dish, Starter
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Halloween, Thanksgiving
Region	British
By author	Karen Burns-Booth

These cheesy bubble and squeak cakes are perfect for a midweek family tea or supper dish, as well as being great for leisurely weekend breakfast and brunch. Serve with baked beans, fried or poached eggs and extra grated cheese for a protein packed meal that all the family will love.

Ingredients

Leftover mashed potatoes (for 8 cakes, about 16 tablespoons)
Leftover cooked cabbage and carrots (for 8 cakes, about 8 tablespoons)
150g grated mature Cheddar cheese (I used Wyke Farms Mature Cheddar)
1 teaspoon English mustard powder
chopped chives (about 2 tablespoons plus extra for garnish)
salt and pepper to taste
butter (to fry the cakes)
Baked beans (to serve, with extra grated cheese)
Poached or fried egg (to serve)

Note

These cheesy bubble and squeak cakes are perfect for a midweek family tea or supper dish, as well as being great for leisurely weekend breakfasts and brunch. Serve with baked beans, fried or poached eggs and extra grated cheese for a protein packed meal that all the family will love.

Directions

Step 1	Mix the finely chopped cabbage and diced carrots with the mashed and season to taste with salt and black pepper.
Step 2	Add the grated Cheddar cheese and mustard powder, and mix thoroughly.
Step 3	Divide the mixture into 16 cakes/patties, shape them and allow to chill in the fridge for between 30 minutes and 1 hour to firm up.
Step 4	Melt the butter in a large frying pan and when the butter is bubbling, add the cakes in a single layer, do not over crowd the pan. Cook over a low to medium heat for about 5 minutes each side, and then keep them warm in the oven whilst you cook the remaining cakes.
Step 5	When you are ready to serve them, allow 2 cakes per person and serve with baked beans with grated cheese, fried or poached egg/s and extra chopped chives and cheese sprinkled over the top of the egg/s and cakes. Add crispy fried bacon for non-vegetarians.
Step 6	Once cooked, the cakes can be frozen. Allow the to cool before putting them into a container with sheets of grease-proof paper in between each cake to stop them sticking together. Allow to defrost at room temperature before reheating in the microwave or by frying for a few minutes each side in a frying pan.