Curried Bubble and Squeak Toasties

Name: Curried Bubble and Squeak Toasties
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 3 tsp. olive oil; 2 shallots, finely sliced; 1 garlic clove, crushed; 1 tsp. mild curry powder; 200 g roast potatoes, finely chopped; 50 g cooked Brussels sprouts, finely sliced; 50 g cooked greens, finely sliced, we used kale; 40 g butter softened; 4 slices white farmhouse bread; 2 tbsp. mango chutney; Small handful coriander, roughly chopped; 4 cheddar cheese slices

Wilted spinach, chard or cavolo nero would also work as the greens. A nice brunch option, also delicious served topped with a crispy fried egg.

By Georgie D'Arcy ColesPublished: 22 February 2021

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preview for Curried Bubble And Squeak Toasties Recipe

Use up your leftover roast potatoes in this deliciously indulgent bubble and squeak toastie.

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Yields:

2 serving(s)

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Cal/Serv:

831

Ingredients

For the bubble and squeak

3 tsp.
olive oil
2
shallots, finely sliced
1
garlic clove, crushed
1 tsp.
mild curry powder
200 g
roast potatoes, finely chopped
50 g
cooked Brussels sprouts, finely sliced
50 g
cooked greens, finely sliced, we used kale

For the toastie

40 g
butter softened
4
slices white farmhouse bread
2 Tbsp.
mango chutney
Small handful coriander, roughly chopped
4
cheddar cheese slices

Directions

1. Step 1First, make the bubble and squeak. Heat 1tsp oil in a medium-large frying pan (it will be used again later for the toasties) over a low heat and fry shallots for 5min, until tender. Stir in garlic and curry powder and fry for one min. Set aside to cool.
2. Step 2Put the potatoes, sprouts and kale into a medium bowl and roughly mash before mixing in the shallots. Shape into 2 flattened patties.
3. Step 3Wipe out the onion pan with kitchen paper and return to medium heat with 1tsp oil. Fry the patties for 2min per side, until golden. Remove from the heat and set aside.
4. Step 4Butter the bread slices. Flip 2 butter-side down and spread mango chutney over these. Top these with the patties, followed by 2 Cheddar slices each and the coriander. Top with remaining bread slices (butter-side up).
5. Step 5Heat remaining oil in the pan over medium heat and fry the sandwiches for 3min per side, or until golden and crisp. Serve immediately.

Get ahead

Make the pesto a day ahead, and store in an airtight container in the fridge. Complete recipe to serve, adding a little extra cooking water along with the pesto if needed.