A delightful twist on the classic bubble and squeak, this recipe adds a touch of spice for a flavorful and satisfying dish.
Combine the cooked potatoes, carrots, and cabbage in a mixing bowl and mash lightly, leaving some texture.
Avoid over-mashing to retain a pleasant texture in the final dish.
Heat the olive oil in a non-stick skillet over medium heat.
Ensure the skillet is hot before adding the spices to release their aroma.
Add the cumin and chili flakes to the skillet and cook for 30 seconds until fragrant.
Stir constantly to prevent the spices from burning.
Add the mashed vegetable mixture to the skillet and press down firmly to form an even layer.
Use a spatula to press the mixture evenly for a uniform crust.
Cook for 5-7 minutes until the bottom is golden brown, then flip and cook the other side.
Divide the mixture into smaller portions for easier flipping.
Serve hot, garnished with fresh herbs or a squeeze of lemon juice if desired.
Serve immediately to enjoy the crispy texture.
