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This Bubble & squeak cakes recipe with smoked salmon and poached eggs is ideal as you can prep it in advance (up to step 5).

You can even make it with leftover potatoes and greens or brussels sprouts. Again, a great source of carbohydrate, protein and healthy fats to promote recovery or fuel you up for an afternoon’s training.

Ingredients

  • 500g floury potatoes, cubed
  • 200g cavolo nero, tough stalks removed, chopped
  • 4 spring onions, finely chopped
  • 25g butter
  • 1/4 tsp nutmeg
  • 1 tbsp rapeseed oil
  • 2-3 eggs
  • A good splash of white wine vinegar
  • 2-3 slices of smoked salmon
  • 2-3 wedges of lemon to serve

Method

  • STEP 1

    Boil potatoes until soft and, at the same time, ideally, steam the cavolo nero over same pan (or boil in salted water) for 8-10mins, until tender. Drain and set both aside. To the potatoes, add butter, nutmeg and season. Mash until smooth. Stir in cavolo nero and spring onions.

  • STEP 2

    Roll mixture into balls, place on a plate and push down to form ‘cakes’. Put in fridge for 30mins then place on a lined baking sheet.

  • STEP 3

    Heat oil in a frying pan, gently add the cakes and cook for 3-5mins on one side until a crust forms. Flip over and repeat. Remove with a spatula once cooked, add to plates, and keep warm in oven.

  • STEP 4

    Boil a saucepan of water, add 1 tsp of salt and a good splash of white wine vinegar. Gently crack the eggs into the water, boil for 30secs then simmer for 2mins.

  • STEP 5

    Lay a salmon slice and an egg on top of each cake. Season and serve with a wedge of lemon.

Save on waste

Make the bubble & squeak with leftover potatoes and greens – cabbage, brussels sprouts, broccoli… all work well!

Authors

Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (www.katepercys.com).

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