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<blockquote data-quote="Resurgam" data-source="post: 2437281" data-attributes="member: 355878"><p>I use swede - makes bubble and squeak like my mother used to do. </p><p>I slice the swede into discs then remove the skin, cut it into chunks and boil it until soft - it goes a more golden yellow, then mash it add eggs and any leftover veges and fry it in bacon fat. You can put the whole thing under the grill to brown the top, or make smaller cakes and flip them over.</p><p>I make chaffles as I got a waffle maker, but apparently the same mixture will make carb fee wraps if cooked like oatcakes - 14 gm of carbs for a bought wrap is not worth it, even if they aren't expensive to buy.</p></blockquote><p></p>
[QUOTE="Resurgam, post: 2437281, member: 355878"] I use swede - makes bubble and squeak like my mother used to do. I slice the swede into discs then remove the skin, cut it into chunks and boil it until soft - it goes a more golden yellow, then mash it add eggs and any leftover veges and fry it in bacon fat. You can put the whole thing under the grill to brown the top, or make smaller cakes and flip them over. I make chaffles as I got a waffle maker, but apparently the same mixture will make carb fee wraps if cooked like oatcakes - 14 gm of carbs for a bought wrap is not worth it, even if they aren't expensive to buy. [/QUOTE]
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