My partner is Irish and one day in the past, he served me this great Irish delicacy. It is so simple since the crucial ingredients are just potatoes and cabbage. Some people add other, leftover vegetables, but I like to keep it that way. Before I would also add fried onion, but now in this Low FODMAP Bubble and Squeak with Poached Egg it was replaced with a green part of the leek. And it is still as delicious!
Bubble And Squeak patties are sometimes available as a ready meal in some supermarkets, which proves that Irish food is beloved by British people, too. This recipes can be added to your Low FODMAP UK recipes favourites. If you wish, you can go to a Low FODMAP British recipes category in this blog, where you will find more recipes with a British heritage as well as coming from popular trends in British food (i.e. curry).
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for a Low FODMAP Bubble and Squeak with Poached Egg (4 patties):
660 g cooked, leftover mashed potatoes
250 g cooked white common cabbage
50 g leek, green leaves
20 g clarified butter
15 g potato starch flour
salt, pepper to taste
For a printable recipe card, go down this page.
Instructions to make a Low FODMAP Bubble and Squeak with Poached Egg:
1. Firstly, you need a leftover mashed potato and a cooked cabbage. If you don’t have it, you need to boil potatoes and mash them; in a separate pot boil cabbage until soft. Remember to remove andy hard stems from the cabbage.
2. Finely chop the cooked cabbage and set aside.
3. Preheat a non stick pan on a medium heat. Melt some of the clarified butter.
4. Finely chop the green leaves from the leek and add them to the pan. When they start cooking, you can add the cabbage. Fry until soft and coloured. Remember to toss the leek so they are evenly cooked.
5. Now, after your potatoes are mashed in a pot, you can add the vegetables from the pan into the potatoes. Season with salt and pepper and mix well.
6. Divide the mix into four. From each you can form a burger shaped patty.
7. Sprinkle the potato starch flour on the plate. Place the Bubble and Squeak patty on top of the flour and turn it, so it is evenly coated.
It is time for frying the patties now.
8. Preheat a non stick pan on a medium heat. Melt the leftover clarified butter. Place the Bubble and Squeak patties in the pan and fry until golden brown, on both sides.
9. If you are making this Low FODMAP Bubble and Squeak with Poached Egg, you will now need to boil water with a bit of vinegar in a small pot. In the meantime, place the egg on a sieve, to take away excess whites. The fresher egg the better. Then create a swirl and quickly pour the egg in it. Cook to your liking. Usually, after 1-2 minutes it will create a soft yolk. 2-3 minutes and your yolk will be set.
10. Assemble. You can place the ready Low FODMAP Bubble and Squeak on a paper towel, to take away some of the fat.
Then put the Bubble and Squeak patty on a plate and place your poached egg on top. Serve!
It is such a simple combination, but it tastes divine!
I have to say that Irish cooking has a lot in common with my origins – Polish cuisine. Love of potatoes, simple vegetables combination, not overcomplicated seasoning, that truly produces extraordinary food. Maybe the reason for that is that in both country’s history food was often scarce and cooks often had to cook from what they’ve had in the pantry and simply be creative with their cooking.
For more Low FODMAP diet recipes with poached egg, go here.
Low FODMAP Bubble and Squeak with Poached Egg
Ingredients
- 660 g cooked, leftover mashed potatoes
- 250 g cooked cabbage
- 50 g leek, green leaves
- 20 g clarified butter
- 15 g potato starch flour
salt, pepper to taste
Instructions
- Firstly, you need a leftover mashed potato and a cooked cabbage. If you don’t have it, you need to boil potatoes and mash them; in a separate pot boil cabbage until soft. Remember to remove andy hard stems from the cabbage.
- Finely chop the cooked cabbage and set aside.
- Preheat a non stick pan on a medium heat. Melt some of the clarified butter.
- Finely chop the green leaves from the leek and add them to the pan. When they start cooking, you can add the cabbage. Fry until soft and coloured. Remember to toss the leek so they are evenly cooked.
- Now, after your potatoes are mashed in a pot, you can add the vegetables from the pan into the potatoes. Season with salt and pepper and mix well.
- Divide the mix into four. From each you can form a burger shaped patty.
- Sprinkle the potato starch flour on the plate. Place the Bubble and Squeak patty on top of the flour and turn it, so it is evenly coated.
- Preheat a non stick pan on a medium heat. Melt the leftover clarified butter. Place the Bubble and Squeak patties in the pan and fry until golden brown, on both sides.
- If you are making this Low FODMAP Bubble and Squeak with Poached Egg, you will now need to boil water with a bit of vinegar in a small pot. In the meantime, place the egg on a sieve, to take away excess whites. The fresher egg the better. Then create a swirl and quickly pour the egg in it. Cook to your liking. Usually, after 1-2 minutes it will create a soft yolk. 2-3 minutes and your yolk will be set.
- Assemble. You can place the ready Low FODMAP Bubble and Squeak on a paper towel, to take away some of the fat.
- Then put the Bubble and Squeak patty on a plate and place your poached egg on top. Serve!
Notes
Nutritional Facts for a 1 of 4 Low FODMAP Bubble and Squeak with Poached Egg:
296 kcal
42.1 g Carbs
10.3 g Protein
10 g Fat
