Bubble and Squeak cakes with mustard
and caraway
From WW
Irresistable magazine.
Serves 1
4 points
per serving
Mash 200g
cold mashed potato with ½ tsp Dijon mustard and ¼ tsp caraway seeds. Stir
through 50g cooked shredded cabbage or spring greens and 2 chopped spring
onions. Season to taste.
Shape into
two cakes and fry using low fat cooking spray for 10 minutes (5 minutes each
side) until browned and crisp.
Poach a
large egg for 2½-3 minutes in simmering water and drain well.
Place on
the bubble and squeak cakes with extra mustard if you like and garnished with
chopped chives.
