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Ingredients
- 2 lrg Onions
- 50 gm Unsalted butter
- 225 gm Beetroot, cooked and grated
- 175 gm Mashed potatoes, made with lowfat sour cream instead of lowfat milk Salt and freshly grnd white pepper
- 1 Tbsp. Plain flour
- 1 tsp Horseradish
Directions
- Cook the onions in half the butter for a few min till softened but not coloured. Leave to cold.
- Mix the beetroot with the potatoes, add in the onions and season with salt and pepper. Stir well. The mix will be a shocking pink colour.
- It can now be fried as one large cake (the classic bubble) or possibly shaped into small cakes.
- Pre heat a frying pan. Dust the bubble cakes with a little flour and fry in the remaining butter over a medium heat for about 4-5 min till golden on each side.
- Variations - this can become a black pudding and beetroot cake by dicing and frying some black pudding and bacon (or possibly pcs of sausage) and adding it to the mix before frying it. Serve with a fried egg on top and grilled tomatoes.
- To make potato and onion bubble, top it with slices of corned beef and thick slices of tomato, season and dot with butter then pop under the grill. If you're feeling really mad, top the lot with slices of cheddar and let it heat over the bubble.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 464g | |
| Calories 598 | |
| Calories from Fat 361 | 60% |
| Total Fat 41.05g | 51% |
| Saturated Fat 25.85g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 40mg | 2% |
| Potassium 979mg | 28% |
| Total Carbs 54.7g | 15% |
| Dietary Fiber 7.9g | 26% |
| Sugars 12.92g | 9% |
| Protein 6.91g | 11% |
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