Fish Nuggets with Bubble and Squeak
- 30 minutes
- 4 people
Use up your Christmas leftovers with this easy peezy bubble and squeak, delicious served with our Fish Nuggets and a great way to help you family get one of their two portions of fish per week.* Our Fish Nuggets are a source of protein, made with 100% fish fillets and contain no artificial colours, flavours or preservatives.*As recommended by the Irish Heart Foundation.
Print Recipe
Ingredients
1 bag Donegal Catch Fish Nuggets
300g leftover roast potatoes
150g leftover Christmas vegetables, we used carrots, brussels sprouts and garden peas
100g butter
2 garlic cloves, crushed
200g kale, stalks removed
Sea salt
Freshly ground black pepper
Instructions
- Preheat oven to 200 C / 180 C fan. Place the Donegal Catch Fish Nuggets onto a baking tray and place into the oven to cook for 20 - 25 minutes, until golden and piping hot throughout. If you are using an air fryer, please check manufacturer's guidelines for best results.
- For the bubble and squeak, chop the potatoes in half and chop any bigger bits of the vegetables into bite sized pieces. Melt 75g of the butter in a large frying pan and add 1 crushed garlic clove. Cook for a minute then add the potatoes. Fry for 5 - 7 minutes then add the vegetables and cook for a further 5 - 7 minutes, stirring to make sure nothing catches - don’t worry if everything starts to break down - you are aiming for a potato hash like mixture. Season with salt and pepper.
- In a separate pan heat the remaining 25g butter with the other crushed garlic clove and add the kale. Cook for 5 minutes, stirring, and adding a splash of water every now and then if you think the kale is catching. Season with salt and pepper.
- Serve the nuggets, bubble and squeak and kale onto plates and enjoy.
