Cheesy BBQ Bubble & Squeak Cakes with Crispy Bacon

Ingredients:

500 grams of potatoes, peeled and cubed,

250 grams of shredded Brussels sprouts,

100 grams of cheddar cheese, grated,

50 grams of parmesan cheese, grated,

150 grams flour,

100 grams of bacon,

2 tablespoons BBQ sauce,

1 tablespoon olive oil,

salt and pepper to taste.

Instructions:

Step 1: Boil the potatoes until tender, then mash them until smooth.

Step 2: Blanch the Brussels sprouts in boiling water for 2 minutes, then drain and mix with the mashed potatoes.

Step 3: Stir in the cheddar and parmesan cheeses, flour, and a pinch of salt and pepper.

Step 4: Form the mixture into cakes, roughly 2 inches in diameter.

Step 5: In a frying pan, cook the bacon until crispy, then set aside.

Step 6: Using the same pan, add olive oil and fry the cakes on medium heat until golden brown on both sides, about 4-5 minutes per side.

Step 7: Brush the cakes with BBQ sauce and serve topped with crispy bacon.

• 2 medium potatoes , peeled and grated (about 2 cups)
• 1 cup canned or fresh corn kernels
• 1/2 cup shredded cheddar cheese
• 1/4 cup all-purpose flour
• 1/4 cup finely chopped green onions (optional, for extra flavor)
• 1 large egg , lightly beaten
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper , to taste
• Vegetable oil , for frying

• Sour cream or Greek yogurt (for dipping)
• Hot sauce or sriracha mayo (optional, for spice lovers)

1. Grate the potatoes using a box grater. Squeeze out excess moisture using a clean kitchen towel or paper towels—this step is key to achieving crispy fritters.

1. In a mixing bowl, combine the grated potatoes, corn kernels, shredded cheddar cheese, flour, green onions (if using), egg, garlic powder, paprika, salt, and pepper. Mix until well combined.

1. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
2. Scoop about 2 tablespoons of the mixture per fritter and shape into small patties (about 2–3 inches wide). Flatten slightly to ensure even cooking.

1. Carefully place the fritters in the hot oil, working in batches to avoid overcrowding. Fry for 2–3 minutes per side , or until golden brown and crispy.
2. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.

1. Serve the fritters warm with sour cream, Greek yogurt, or your favorite dipping sauce. Add a sprinkle of fresh herbs like parsley or chives for garnish if desired.

• Grated Potatoes : Create a fluffy, tender base while still providing structure for the fritters.
• Cheese Magic : Melted cheddar binds the ingredients together and adds gooey, cheesy goodness.
• Corn Sweetness : Corn kernels bring natural sweetness and texture, balancing the savory flavors.

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• Variations to Try
• Spice It Up : Add diced jalapeños or a pinch of cayenne pepper for heat.
• Herb Upgrade : Stir in fresh cilantro, parsley, or dill for added freshness.
• Gluten-Free Option : Substitute the flour with almond flour or gluten-free flour blend.
• Veggie Boost : Add finely grated zucchini or carrots for extra nutrition.
• Baked Version : Form the fritters and bake them on a parchment-lined sheet at 400°F (200°C) for 15–20 minutes, flipping halfway through, for a healthier option.

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• Tips for Success
• Squeeze Out Moisture : Removing excess liquid from the potatoes ensures crispier fritters.
• Don’t Overcrowd the Pan : Fry in batches to maintain even cooking and prevent sogginess.
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Mini Pizzas

2 yellow peppers
1 red pepper
2 green peppers
1.5 cups of warm water (300 ml)
1/2 cup vegetable oil (100 ml)
1 tablespoon dry yeast (10 grams)
1 tablespoon granulated sugar (20 grams)
4 cups flour (480 grams)
1 teaspoon salt (8 grams)
150 grams braided cheese
150 grams cheddar cheese

Soak yeast in water 1 cup water and 1 tbps sugar, put in a warm place to foam. When it's ready put flour in a bowl, add yeast mixture, remaining water, oil and salt. Mix until flour is used up. Cover , put in a warm place until double in size. Form your dough into 6 disc. Add your ingredients, meats are optional. Preheat oven 350 degrees, bake for 15 - 20 minutes, all ovens are different so check after 15 minutes.

Cheddar Bay Crab Cakes with Lemon Butter Drizzle

In a large bowl, combine the crab meat, cheddar cheese, breadcrumbs, parsley, garlic, green onions, lemon zest, eggs, salt, and paprika. Mix gently until well combined.

Form the mixture into 8–10 evenly sized patties, pressing lightly to shape without packing too tight.

Heat olive oil in a non-stick skillet over medium heat. Add the crab cakes in batches and cook for 3–4 minutes per side until golden brown and heated through.

While the cakes are cooking, melt butter in a small saucepan over low heat. Add garlic and sauté until fragrant (about 30 seconds), then whisk in the lemon juice and dill.

Drizzle warm lemon butter over crab cakes just before serving. Garnish with extra herbs and lemon wedges, if desired.