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Looking for ideas of what to make for brunch this weekend? How about these bubbl…

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Looking for ideas of what to make for brunch this weekend? How about these bubble & squeak fritters with a poached egg and sweet chili sauce? ๐Ÿ˜๐Ÿฅš๐Ÿด

These delicious fritters are the perfect way to use up left overs! They are so easy to make and can be made with any vegetables you have to spare๐Ÿ˜‹๐Ÿ‘๐Ÿผ

I like using a combination of vegetables to make my bubble and squeak colourful. I also add an egg to the potatoes, just to make the dish a bit softer, but you can skip the egg if you like these potato cakes to be firmer ๐Ÿคฉ๐Ÿคฉ

Everything you need to make them is below โฌ‡๏ธ

Ingredients:
โ€ข 450g of Leftover Root Vegetables (Potatoes, Carrots, Parsnips)
โ€ข 200g of Leftover Brussel Sprouts
โ€ข 2 Tablespoons of Olive Oil, sea Salt & Pepper

Recipe:
1. Add the leftover root vegetables to your food processor and pulse until you have a chunky mash (if you want to use mashed potato, skip this step and stir it in after youโ€™ve blended the other vegetables).
2. Add in the brussel sprouts and pulse again until well combined. Donโ€™t overblend, you want it to come together but still be chunky.
3. Shape the mixture into patties. Add the olive oil to a large non stick pan on medium-high heat. When itโ€™s hot, add the fritters. Cook for 3-4 minutes each side until crisp.
4. Serve with a poached egg and sweet chili sauce.
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