Bubble and Squeak Appetizers with Salsa

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Bubble and Squeak Appetizers with Salsa
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Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
148
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie148 cal.(7 %)
Protein4 g(4 %)
Fat6 g(5 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.7 mg(31 %)
Vitamin K11.3 μg(19 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate39 μg(13 %)
Pantothenic acid0.6 mg(10 %)
Biotin2 μg(4 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C60 mg(63 %)
Potassium516 mg(13 %)
Calcium65 mg(7 %)
Magnesium32 mg(11 %)
Iron1.2 mg(8 %)
Iodine7 μg(4 %)
Zinc0.7 mg(9 %)
Saturated fatty acids2.2 g
Uric acid39 mg
Cholesterol7 mg
Complete sugar4 g

Ingredients

for
12
Ingredients
1 kilogram starchy potatoes
salt
500 grams Savoy cabbage
200 milliliters milk
30 grams butter
freshly ground peppers
Nutmeg
4 Tbsps sunflower oil
1 red onion
2 scallions
1 red Bell pepper
150 grams Corn (canned)
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 pinch sugar
2 Tbsps freshly chopped parsley
parsley (for garnish)
How healthy are the main ingredients?
potatoSavoy cabbageCornapple cider vinegarparsleysugar

Preparation steps

1.

Peel potatoes, trim and boil in salted water until knife tender about 30 minutes.

2.

Rinse cabbage, trim, cut into fine strips and boil in salted water for about 10 minutes.

3.

Drain potatoes and allow to cool in a bowl. Mash potatoes finely with a potato masher. Boil milk and add milk and butter to potatoes. Mix potatoes, milk and butter into a fine puree. Season with salt, pepper and nutmeg. Drain cabbage and add to potato mixture in a large, hot and pan coated with 2-3 tablespoons of oil. Press potato and cabbage evenly flat and slowly fry about 5 minutes until golden brown. Turning carefully (such as by sliding onto a dish) fry other side about 5 minutes until golden brown. Then slide from the pan onto a cutting board and let cool to room temperature.

4.

For the salsa, peel onion and finely chop. Rinse scallions, trim and cut diagonally into thin rings. Rinse bell peppers, cut in half, remove seeds and ribs and finely chop. Drain corn. Mix onion, scallions, and bell peppers with lemon juice, vinegar and remaining oil and season with salt, sugar and pepper. Garnish with parsley.

5.

To serve, cut out circles in the Bubble and Squeak with a cookie cutter about 6 cm (approximately 2 1/2 inches) in diameter and arrange on a plate. Serve garnished with salsa and parsley leaves.

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