||| THIS IS ACTUALLY GOOD by RACHEL FACTOR |||
It’s potato time at Island Hardware! I know you are likely celebrating as we are in my household. There’s only one thing better than potatoes and that is free potatoes. This is a plant-based version of a British wintertime classic that uses up leftover vegetables in addition to potatoes. The best part about a bubble & squeak is that you can use any veggies you have in the fridge. This one uses what is still coming out of the garden, cabbage and carrots, yum!
Ingredients
- 2lbs Island Hardware potatoes (other potatoes can substitute)
- 1 head green cabbage, thin sliced (on a mandolin for best results)
- 1 yellow onion, diced
- 1 large carrot, peeled & diced
- 4 cloves garlic, minced
- 1 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/4 cup neutral oil
- Boil the potatoes whole in salted water, starting from cold. Cook until fork tender, peel and thin slice.
- In a cast iron or other oven safe deep skillet, saute onion in a tablespoon of the neutral oil until fragrant.
- Add thin sliced cabbage & carrot to the onion, cook down and brown on medium heat.
- Add garlic to mixture and continue to fry until garlic is fragrant, 1-2 minutes.
- In a separate bowl combine the chickpea flour, nutritional yeast, garlic powder, onion powder, salt, and pepper with 3 cups of cold water. Whisk until combined and there are no more lumps.
- Toss potatoes and cooked vegetables in the chickpea flour batter.
- Pour the remaining neutral oil in the bottom of the cast iron used to saute the vegetables, add the battered vegetable mixture.
- Bake at 375F for 45-60 minutes or until the batter is set and top is golden brown.
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