This past weekend we demonstrated a couple of recipes including pasties, lemon bread pudding, and bubble and squeak. I’ve posted the pasty and lemon bread pudding recipes before and if you click on the names, you can visit those recipes.
Bubble and Squeak on the other hand was new. Traditionally, the vegetables are usually sautéed in bacon fat and mashed potatoes were added later, but we decided to create small patties as it would be easier to cook and eat. This was a typical meal in England for Sunday and Monday lunches as it would use a lot of the leftovers. Below is our recipe for Bubble and Squeak. 
I am also supplying a slight deviation from the traditional recipe by using olive oil instead of bacon fat for my vegetarian/healthy option fans.
Ingredients:
2 cups of mashed potatoes
1 small onion, diced
1 carrot, cut thinly along the bias
2 leaves of kale, diced
6-8 brussel sprouts, diced
Bacon fat (olive oil may be used for a vegetarian or healthier option)
Crumbled bacon (optional)
Olive oil or butter
Directions:
Begin to thinly cut up the vegetables and combine into a single bowl. If the vegetables are cut too large, they will not be cooked thoroughly; it is recommended that they are cut rather small. Add the mashed potatoes and stir until well blended. If you notice the potatoes are a bit on the dry side, add some butter or olive oil. The potatoes should be moist, but not wet. Begin to form the mixture into patties (slightly larger than a ¼ lb. in size).
Take your bacon fat or olive oil and add to a hot skillet or frying pan. Once hot enough add the patties and begin to brown. The goal is to cook and brown the patties. Once golden brown on one side, flip and brown the other side. Once completed, remove them and they are ready to be served. They are best served hot, but they are still tasty when served at room temperature.