Bubble & Squeak Slice

One of the first things I tried to cook as a little girl was bubble and squeak, so it seems only fitting that I add it to my lunchbox repertoire. I saw it on a cooking show when I was about 8 and I loved the name, i thought it was cool. Traditionally, bubble and squeak was made with leftover roast vegetables from Sunday dinner, which you can do if you have any, but I’m going to show you how to make it from scratch.

INGREDIENTS Makes 16

250 g potatoes
250 g pumpkin, sweet potato or parsnip, scrubbed, chopped
250 g (¼ small) cauliflower, cut into 1.5 cm chunks or cabbage or a combination of both
5 eggs
1 cup wholemeal plain flour (or ½ cup cauliflower flour + ½ cup plain flour)
2 teaspoons baking powder
3 tablespoons olive oil, plus extra for drizzling
40 g butter (optional)
6 spring onions, thinly sliced
150 g frozen peas, thawed
1 corn cob, kernels removed
60 g parmesan, finely grated
3 tablespoons sesame seeds

METHOD

Grease and line a 20 x 30 cm lamington pan with baking paper and turn on the oven to 180C. Put the potatoes, pumpkin and cauliflower, if using, into a medium frying pan, pour in 250ml (1 cup) water, season with salt and cover with a tight-fitting lid. Cook for 10 minutes or until tender.
Meanwhile, beat the eggs in a large bowl, then whisk in the flour and baking powder until just combined. Whisk in the oil to combine and season well with salt and pepper.
Once the vegetables in the frying pan are tender, roughly mash in the pan with butter, if using.
Stir in the pumpkin mixture, spring onions, peas, corn and half the parmesan into the bowl with the batter until just combined, then pour into the lined pan.
Sprinkle the surface with the sesame and remaining parmesan and lightly drizzle with oil. Bake in the oven for 30 minutes or until golden and cooked through. Cut into triangles or squares to serve.

*If using cabbage, pan-steam with the other vegetables as you would the cauliflower

1+ serves veg per serve