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Cheesy bubble and squeak with roast tomatoes

To use up leftover potatoes and vegetables

Ingredients

  • 400g mashed potato 
  • 200g vegetables 
  • 75g Eat Smart Cheddar 
  • 1 tbsp vegetable oil 
  • 6 plum tomatoes 
  • Olive oil  
  • Garlic 
  • Black pepper 
  • Thyme 
  • Balsamic vinegar

Method

  1. Mix 400g mashed potatoes, 200g cooked vegetables and 75g grated Eat Smart Cheddar. 
  2. Heat 1 tbsp vegetable oil in a large non stick frying pan (if you don’t have a frying pan that is large enough you may need to do this in two batches).   
  3. When the pan is hot add the potato mixture and shape into 4 rounds.  
  4. Press down flat and cook over a low for heat for 10 minutes or until a crust forms on the underside.  
  5. Turn and brown the other side.  
  6. To prepare the tomatoes slice 6 plum tomatoes in half and place on a baking sheet, brush with a little olive oil, sprinkle over crushed garlic, black pepper and thyme and cook for 15 minutes.   
  7. Add 3 halves of tomatoes to each plate. 
  8. Drizzle the balsamic vinegar over the tomatoes and serve with potato.oil and stir into chickpea mixture.

Goes well with...

Cotes du Rhone Villages la Calade

Cotes du Rhone Villages la Calade

"An engaging gutsy red with masses of red fruit aromas & warm, herby flavours"

Perfect with..."Ideal with red meats, pork & pies"

Grapes:
Grenache, Shiraz
Country:
France
Price:
£5 - £7
Region:
Rhone
International Wine Challenge 2010 Bronze
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4 Serves 4 people
15 Preparation time of 15 mins
10 Cooktime for 10 mins

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