Looking for a taste of festive luxury? These Redcurrant Glazed Cheesy Bubble and Squeak Fritters are our best ever version, with premium ingredients for an extra special twist on a classic vegetarian recipe.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Baking Potato
1 unit(s)
Carrot
1 bunch(es)
Chives
120 grams
Mature Cheddar Cheese
(Contains Milk)
200 grams
Tenderstem Broccoli
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
150 grams
Shredded Savoy Cabbage
30 grams
Dried Cranberries
10 grams
Unsalted Butter
(Contains Milk)
37 grams
Redcurrant Jelly
25 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
40 grams
Plain Flour
¼ tsp
Salt
1 unit(s)
Egg
Preheat your oven to 220°C/200°C fan/gas mark 7.
Grate the Cheddar cheese.
Trim the carrot, then coarsely grate (no need to peel). Peel the potato and grate coarsely.
Finely chop the chives (use scissors if easier). Halve any thick broccoli stems lengthways.
Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside for now.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the potato and carrot, season with salt and pepper, then stir-fry until softened, 4-5 mins.
When the carrot and potato have softened, transfer to a large bowl - keep the pan, you'll use it again.
Add the flour, salt, egg (see pantry for all three amounts), Dijon mustard, half the cheese and half the chives to the bowl of grated veg. Mix together well. TIP: Lift out some of the mixture with a spoon - if it's too wet and doesn't hold its shape, add a little more flour.
Return the frying pan to medium-high heat with enough oil to coat the bottom.
Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set.
Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed.
Once the fritters are cooked, transfer to a lined baking tray.
When you're halfway through frying the fritters, add the broccoli to the oven and roast on the middle shelf until tender and crispy, 10-12 mins.
Sprinkle the remaining cheese over the cooked fritters and transfer to the top shelf of your oven to bake until the cheese has melted, 3-4 mins.
Wipe out the (now empty) fritter frying pan. While the broccoli roasts, return the pan to medium-high heat with a drizzle of oil.
When hot, add the cabbage and cranberries. Stir-fry for 2 mins.
Season with salt and pepper, then add a splash of water. Mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.
Once the cabbage is cooked, remove from the heat. Stir through the butter and remaining chives.
Share the cheesy bubble and squeak fritters between your serving plates. Drizzle the redcurrant jelly over the fritters.
Serve the broccoli and cranberry cabbage alongside.
Sprinkle the flaked almonds over the broccoli to finish.
Enjoy!