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400g leftover roast vegetables, mashed – combination of Brussel sprouts, potato, red cabbage, carrots, chestnuts, cranberries etc
1 beaten egg
1 tbsp plain flour
1 tbsp olive oil
To top:
8 quail eggs
1 tbsp olive oil
8 tsp cranberry sauce
1 tsp Black Truffle Sea Salt
Method
Start by preparing your bubble & squeak mixture. Mash into a coarse mix and bind together with beaten egg and flour. Then form into equal sized balls and press into a small ring for an even blini shape. Leave to chill in the fridge on a floured tray for 30 mins.
Heat some oil on a griddle or in a non-stick frying pan. Then start cooking your bubble and squeak for 3-4 mins until golden and fry your eggs.
Build your canape with the bubble and squeak base, a teaspoon of cranberry sauce and top with your quail egg.
Finish with a generous pinch of aromatic truffle salt on each and serve warm.