Ingredients

3 tomatoes or 2 small vines of cherry tomatoes

300g leftover mashed potatoes, or cooked potatoes (roasted, boiled or baked)

150g cooked vegetables (a mix of cabbage, carrots and peas is ideal)

25g breadcrumbs

1 tsp Dijon or wholegrain mustard

Salt and pepper

3 British Lion eggs

2 tbsp plain flour

2 tbsp sunflower oil

Method

Heat oven to gas mark 5/190°C/170°C fan. Line a baking tray with non-stick baking paper. Add the tomatoes to one side.

In a large bowl, lightly mash the potatoes and vegetables together until you have a chunky mixture. Add breadcrumbs, mustard, season with pepper and crack in one British Lion egg. Stir well to form a soft but mouldable mixture.

Divide the mixture into 4, lightly flour your hands and roll each piece into a ball. Flatten slightly to make a patty.

Heat 1 tbsp of oil in a large frying pan, add the patties and cook over a medium heat for 2 – 3 minutes per side until deep golden. Transfer to the baking tray with a fish slice and bake for 15 minutes.

When almost ready, wipe out the pan and add the remaining oil. Crack in the remaining British Lion eggs and cook over a medium-high heat for a few minutes, or until cooked to your liking.

To serve, stack the bubble and squeak cakes on two plates, add tomatoes on the side, and top each stack with a fried egg.

Cooks tips

If you are using a creamy mash you may need to add extra breadcrumbs to stiffen the mixture.