This is a keto spin on traditional Bubble ānā Squeak using cauliflower and bacon. Because who doesnāt like bacon? Bacon makes everything better! After trying this made from cauliflower I will never miss potatoes again!
If you are in the mood for a fry up on the weekend, look no further. These are really satisfying. Do you want to use up some of those left over vegetable scraps? Almost any low carb vegetable can be added to these.
These little fritters are deliciously creamy and lip smacking good with all that bacon and make for a smashing breakfast. Thereās nothing quite like leftovers fried up the next day. If you donāt have any cauliflower mash left over, donāt panic, I have an extremely quick and easy way to whip some up for these. The finished fritters should be crispy and crunchy on the outside, and gooey on the inside. You can add an egg for a complete breakfast if you like. A soft poached egg with hollandaise sauce works wonders.
This recipe is full of fats and will keep you satisfied all day long. We use duck fat in this recipe, but if you donāt have access to any donāt stress. Butter, ghee, coconut oil, bacon grease, or extra virgin olive oil will substitute just fine. You can also make like a casserole and cut into portions afterwards. I prefer to make them in my egg rings as they are easier to flip. You may also like to use cheddar cheese. I just prefer the texture mozzarella gives these and I love the crunch Parmesan adds to the crust.
These will take a short while to prepare from scratch, but itās worth the effort and if you are using leftovers they are really quick and easy. If you love a traditional fry up or English breakfast these are a great replacement or a change if you are getting tired of bacon and eggs.
Yields 3 servings of No-tatoes Bubble ānā Squeak (2 fritters each serving)
The Preparation
Mashed Cauliflower:
- 294 grams cauliflower, cut into florets
- 1 tablespoon butter
- 2 tablespoons heavy whipping cream
- salt and pepper, to taste
Bubble 'n' Squeak:
- 3 ounces bacon, diced
- 1 tablespoon butter
- 1 teaspoon fresh garlic, minced
- 1/4 medium onion, diced
- 50 grams leek, sliced
- 50 grams brussels sprouts, chopped
- 15 grams green onion, sliced
- 2 tablespoons lard
- 1/4 cup parmesan cheese, grated
- 1/4 cup mozzarella cheese, grated
The Execution
1. If you have left over mashed cauliflower bring this out now. If not simply use the cauliflower florets and place in a bowl with 1 tablespoon of butter and your cream. Microwave on high for 4 minutes uncovered, and when done take out and mix to avoid drying the cauliflower out.
2. Place back in the microwave for another 4 minutes. By now the cauliflower should be soft and falling apart. Season to taste with salt and pepper.
3. Blend with an immersion blender until nice and creamy. It will be quite thick. Add your mozzarella to melt while still hot. Set this aside to cool.
4. Place your chopped bacon into a pan on medium-high heat and allow your bacon to cook until it’s crispy and the fat renders out. Remove the bacon and place on a paper towel.
5. Add 1 tablespoon of butter to the bacon fat in the pan. Add the garlic and cook for about a minute on medium heat.
6. Add the onion and sautƩ for about 3-5 minutes, until onion is translucent.
7. Add the roughly chopped leeks and Brussels sprouts. Allow them to cook down for about 5-10 minutes or until soft.
8. Add the green onions to the pan and cook for about another minute. We want the green onions to reserve some of their freshness. Remove from the heat and allow to cool.
9. Add the bacon into the vegetable mixture, then add that to the mashed cauliflower. Have a taste and season with salt and pepper if necessary.
10. Once your mixture is well combined, heat a pan over medium heat and add the duck fat. Once the duck fat is melted, place your egg rings in the pan and sprinkle some Parmesan inside the rings.
11. Add the cauliflower mix into the rings. Sprinkle Parmesan on top.
12. Give the mixture a chance to warm through (especially if using left overs.) Flip over and allow to cook until a crisp crust forms. Be careful that they don’t get too hot or the mixture may run. If you find they arenāt crisping on the outside, turn up the heat in the pan and press down on them for a minute or so on each side.
This makes a total of 3 servings of No-tatoes Bubble 'n' Squeak. Each serving comes out to be 412 calories, 37.7g fats, 5.8g net carbs, and 11.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 294 gram cauliflower | 68 | 1.5 | 12.1 | 6.8 | 5.3 | 5.3 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 2 tablespoon heavy whipping cream | 101 | 10.7 | 0.8 | 0 | 0.8 | 0.8 |
| ā salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 3 ounce bacon | 453 | 39.7 | 0 | 0 | 0 | 22.7 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 1/4 medium onion | 9 | 0 | 2.2 | 0.4 | 1.8 | 0.3 |
| 50 gram leek | 16 | 0.1 | 3.8 | 0.5 | 3.3 | 0.4 |
| 50 gram brussels sprouts | 18 | 0.3 | 3.6 | 1.3 | 2.3 | 1.3 |
| 15 gram green onion | 5 | 0 | 1.1 | 0.4 | 0.7 | 0.3 |
| 2 tablespoon lard | 231 | 25.6 | 0 | 0 | 0 | 0 |
| 1/4 cup parmesan cheese | 108 | 7.2 | 1 | 0 | 1 | 9.6 |
| 1/4 cup mozzarella cheese | 84 | 6.3 | 0.6 | 0 | 0.6 | 6.2 |
| Totals | 1300 | 114.4 | 26.1 | 9.4 | 16.7 | 47.4 |
| Per Serving (/3) | 433 | 38.1 | 8.7 | 3.1 | 5.6 | 15.8 |
No-tatoes Bubble 'n' Squeak
Ingredients
Mashed Cauliflower:
- 294 gram cauliflower cut into florets
- 1 tablespoon butter
- 2 tablespoon heavy whipping cream
- salt and pepper to taste
Bubble 'n' Squeak:
- 3 ounce bacon diced
- 1 tablespoon butter
- 1 teaspoon fresh garlic minced
- Ā¼ medium onion diced
- 50 gram leek sliced
- 50 gram brussels sprouts chopped
- 15 gram green onion sliced
- 2 tablespoon lard
- Ā¼ cup parmesan cheese grated
- Ā¼ cup mozzarella cheese grated
Instructions
- If you have any leftover mashed cauliflower, get it out now. If not, simply take some cauliflower florets and add them to a bowl with butter and cream. Microwave on high for 4 minutes uncovered. Remove the bowl and stir the mixture to avoid drying the cauliflower out.
- Place the bowl back in the microwave for another 4 minutes. By now, the cauliflower should be soft and fall apart. Season to taste with salt and pepper.
- Use an immersion blender to blend the cauliflower until it's nice and creamy. The mixture should be quite thick. Add the mozzarella in to melt while still hot and set the bowl aside to cool.
- Place the bacon in a pan over medium-high heat and cook until crispy and all the fat has rendered out. Remove and place on a paper towel to drain.
- Add the butter to the pan with the rendered bacon fat, reducing the heat to medium. Add the garlic and cook for about a minute.
- Add the onion and sautĆ© for 3ā5 minutes, until translucent.
- Add the roughly chopped leeks and Brussels sprouts. Allow these to cook down for about 5ā10 minutes or until soft.
- Add the green onions to the pan and cook for about another minute. We want the green onions to keep some of their freshness. Remove from heat and allow to cool.
- Add the bacon to the vegetable mixture and then combine it with the mashed cauliflower. Have a taste and season with salt and pepper if necessary.
- Once the mixture is well combined, heat up the lard in a pan over medium heat. Once the lard has melted, place your egg rings in the pan and sprinkle some parmesan in each one.
- Add the cauliflower mixture to the rings and add the mozzarella on top.
- Give the mixture a chance to warm through (especially if using cold leftovers.) Flip over and allow to cook until a crisp crust forms. Be careful that they don't get too hot, or the mixture may run. If you find they aren't crisping up enough on the outside, turn up the heat and press down on each one for a minute or so on each side. Once sufficiently crispy, serve and enjoy!
