Spiced bubble and squeak cakes with raita | olivemagazine
This is designed to use up cooked veg, so mix and match whatever you have leftover.
Ingredients
- ½ bunch spring onions chopped
- butter
- 100g cooked butternut squash or parsnip
- 200g cooked potatoes
- 100g cooked Savoy cabbage greens or sprouts chopped
- 1-2 tsp curry powder depending on how hot you like it
- 150ml pot natural yogurt
- ¼ cucumber seeds scooped out and sliced
- 2 handfuls watercress to serve
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