Pulled Oats® bubble and squeak

3-4 people

prep time 45 min


  • 240 g Pulled Oats® Nude
  • 65 g fresh spinach
  • 1/2 lemon juice
  • Freshly grated parmesan cheese
  • 6 potatoes
  • 1 carrot
  • 1/4 savoy cabbage
  • Salt
  • Butter
  • Herbs of your choice
  • 50 g wheat flour


  1. Cut peeled potatoes and carrots into dice. Cook them in salted water together with cabbage until cooked through.
  2. Fry the spinach in oil. Add Pulled Oats® and continue frying for a few minutes. Season with lemon juice.
  3. Remove water from the veggies, mash and mix with Pulled Oats® and spinach. Leave until cool enough to handle, then shape into round cakes.
  4. Tip the flour onto a plate and season with chopped herbs. Coat the cakes, tapping the excess.
  5. Fry the cakes in a pan in a butter-oil mixture for two minutes on each side or until crispy and golden-cooked color.