25 mins
Super easy
serves 4
About the recipe
These veggie patties are a little bit like bubble and squeak – big on flavour and really comforting. With added protein from beans and lovely fried eggs, this is a super-satisfying midweek winner.
Ingredients
1 head of broccoli (375g)
1 bunch of spring onions
600g Maris Piper potatoes
1 red pepper
1 x 400g tin of cannellini beans
60g Cheddar cheese
½ teaspoon smoked paprika
4 large free-range eggs
1 x 80g bag of watercress, spinach & rocket
PANTRY
olive oil
red wine vinegar
sea salt
black pepper
extra virgin olive oil
Top Tip
FLAVOUR BOOST:
If you've got any fresh soft herbs that need using, pick, finely chop and add them to the potato mixture at the same time as you add the cheese, or scatter a small handful into the salsa. Delicious!
EASY SWAPS:
Any chopped leafy greens would be delicious in place of the broccoli – think spinach, kale, cabbage or chard. Or a handful of defrosted frozen peas or broad beans would work brilliantly, too.
Method
- Trim the tough end off 1 head of broccoli (375g). Finely chop the remaining stalk, then break the florets apart. Trim and finely slice ½ a bunch of spring onions.
- Peel and chop 600g of potatoes into 3cm chunks, then cook in a pan of boiling salted water for 12 minutes, or until tender, adding the broccoli florets for the last 3 minutes.
- Meanwhile, drizzle 1 tablespoon of olive oil into a large frying pan on medium heat, add the sliced spring onions and broccoli stalks and cook for 10 minutes, or until softened, then remove from the heat.
- Once cooked, drain the potatoes and broccoli and allow to steam dry, tip into the frying pan and leave to cool while you make the salsa.
- Deseed 1 red pepper and trim the remaining ½ a bunch of spring onions, then finely chop and place in a bowl with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
- Drain and add 1 x 400g tin of cannellini beans to the frying pan, grate in 60g of Cheddar cheese, season with salt and pepper, then sprinkle in ½ a teaspoon of smoked paprika. Mash and mix together well, then divide into 8 equal-sized balls and pat into flat rounds.
- Place the frying pan back on a medium-high heat, drizzle in 1 tablespoon of olive oil, then add the patties and cook for 2 to 3 minutes on each side, or until golden and crisp, then remove (and keep warm) while you fry 4 eggs to your liking.
- To serve, place two patties and a fried egg on each plate, then top each with a spoonful of salsa. Serve 1 x 80g bag of watercress, spinach & rocket on the side and toss with a little extra virgin olive oil and red wine vinegar, if you like.
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