Recipe - Beetroot Bubble And Squeak

2 lg Onions
50 g Unsalted butter
225 g Beetroot; cooked and grated
175 g Mashed potatoes; made with
sour
; cream instead of
; milk
Salt and freshly ground
white pepper
1 tablespoon Plain flour
1 teaspoon Horseradish

Cook the onions in half the butter for a few minutes until softened
but not coloured. Leave to cool.

Mix the beetroot with the potatoes, add the onions and season with
salt and pepper. Stir well. The mix will be a shocking pink colour.
It can now be fried as one large cake (the classic bubble) or shaped
into small cakes.

Pre heat a frying pan. Dust the bubble cakes with a little flour and
fry in the remaining butter over a medium heat for about 45 minutes
until golden brown on each side.

Variations this can become a black pudding and beetroot cake by
dicing and frying some black pudding and bacon (or pieces of sausage)
and adding it to the mixture before frying it. Serve with a fried egg
on top and grilled tomatoes.

To make potato and onion bubble, top it with slices of corned beef and
thick slices of tomato, season and dot with butter then pop under the
grill. If you're feeling really mad, top the lot with slices of
cheddar and let it melt over the bubble.

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