Moving right along to these delicious vegetable cakes. These are traditional English food, usually made up of leftovers. They get their name from the noise they make when you pan fry them. The sound anything makes really when it is fried, silly brits.
The mustard sauce is what really makes the cakes. I am not a huge fan of mustard either. Anyone notice the tendency I have to make things I claim to not like and then like? Clearly I have a magical touch or giving things a chance really does work.
These will make a perfect meal in the fall, when you have leftover roasted vegetables. The cabbage is a must, the other vegetables are your choice. In the summer just use any veggies you have on hand, roast, puree and go. You need about 2 cups of pureed veggies, including the cabbage. Have more mashed potatoes than veggie should help them hold their shape.
I had a little trouble getting them to hold their shape perfectly, but the flavor is wonderful. My tips are to handle them gently. Make sure you pan and oil are nice and hot. Once the cakes are in the pan, don't touch them. You want a lovely golden crust on them, it helps them hold together too. Finally, enjoy them, ideally while watching some Olympic action.
Bubble and squeak:
1 medium onion
1/2 head of a medium cabbage, quartered
2 parsnips, peeled and cut into 1 inch pieces
2 carrots, peeled and cut into 1 inch pieces
8 sprigs fresh thyme, leaves removed and stems discarded
2 1/2 cups mashed potatoes, from about 4 medium potatoes
4 ounces goat cheese
4-8 sausages, cooked according to their package (optional)
Mustard bourbon cream sauce:
2 tablespoons unsalted butter
1 shallot, minced
1 clove garlic, minced
4 sprigs fresh thyme, leaves removed and stems discarded
1/2 cup bourbon, such as Jack Daniels
3 tablespoons whole grain dijon mustard
1/2 cup heavy cream
1/8 teaspoon cayenne pepper
- Bubble and squeak: Preheat the oven to 375F. Place the onion, parsnip, carrot and cabbage on a rimmed baking sheet, tossing them with olive oil (just drizzle the cabbage, so the pieces all stay together). Season the vegetables with salt, pepper and thyme. Roast the vegetables for 25-30 minutes, or until tender.
- Transfer the vegetables to a food processor, pulsing several times to achieve a coarse texture (not pureed, about 2 cups). Place the vegetables, mashed potatoes and goat cheese in a large bowl, stirring until well combined. Season to taste with salt and pepper.
- Heat 2 tablespoons of olive oil over medium heat, in a heavy bottomed skillet. Form 1/3 cup patties and fry for 2-3 minutes, until browned on each side (be delicate when flipping them), flattening slightly only after you have browned the first side.
- Mustard cream sauce: Place the butter in a small skillet, over medium heat and saute the shallots and garlic for 3 minutes. Add the thyme and continue to saute for an additional minute. Deglaze the pan by adding the bourbon, simmering until almost all the liquid is gone. Add the mustard and cayenne pepper and stir. Pour the cream over the mustard mixture and simmer until the sauce is thickened and reduced by a third.
- To serve: Place 2-3 vegetable cakes and sausage onto a plate, topping it off with the mustard cream sauce.