If you've never heard of this dish you'd be forgiven for wondering what it was all about. Serve with watercress and cranberry sauce.Here's my recipe for low carb bubble and squeak! And if you're not familiar with this classic English vegetable dish for leftovers, keep reading! Set the potato cakes in the skillet and fry for 4 minutes on each side until brown and crisp. Add a layer of olive oil to a large nonstick skillet over medium heat.Repeat with the remaining bubble and squeak and rarebit balls. Place a rarebit ball in the center and fold the mixture around it to form a cake. Take a scoop of the mixture and flatten it to just bigger than the size of your palm. Add the onion, cabbage, and scallions and mix together with your hands.
Add the roasted vegetables to a bowl along with the peas and coarsely mash them together.Add the cabbage and herbs and cook, stirring, for 3 to 4 minutes, or until tender. Heat a drizzle of oil in a skillet, add the onion, and sauté forĨ to 10 minutes, or until translucent.Roast for 20 to 25 minutes, or until the vegetables are golden brown at the edges. Splash a little oil into a roasting pan, add the potatoes, carrots, and parsnips, season with salt, and mix together thoroughly to coat.Flatten the balls slightly to finish, and return them to the freezer until needed. Once chilled, divide the mixture into 12 to 16 pieces and roll them into balls. Spoon into a container and chill in the freezer for 15 to 20 minutes, or until the rarebit is cold but still pliable. Add the ale, cheese, mustard, relish, and sour cream and cook, stirring, until the cheese has melted and the sauce is thick. For the rarebit, melt the butter in a saucepan over low heat, add the flour, and cook, stirring, for 1 minute.
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