Try this twist on a British classic, using our original falafels. It’s the perfect comfort food, ideal for a lazy brunch with friends or a cosy night in with your loved ones.


For the bubble and squeak:

  • 400g potatoes, peeled
  • 1 pack of Cauldron Falafels
  • 2 tbsp olive oil
  • 60g spring cabbage, thinly sliced
  • 50g petit pois
  • 2 spring onions, roughly chopped
  • 1 clove of garlic, crushed
  • ¼ tsp salt
  • ¼ tsp ground black pepper

For the poached eggs:

  • 4 medium eggs
  • 1 tbsp white wine vinegar
  • ¼ tsp salt

To serve:

  • Baby spinach
  • Toasted sesame seeds
  • Spring onions, finely sliced


  1. Put the potatoes in a medium sized pan of water and place on a high heat. Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft. Drain the potatoes and place them back into the pan. Crumble the falafels into the potatoes and mash with a potato masher until smooth
  2. Add 1 tbsp of olive oil to a frying pan, and place on a medium heat. Once hot, add the spring cabbage, petit pois and spring onions and fry for one minute. Add the garlic and fry for a further minute. Transfer this mix into the pan with potatoes and falafel. Add the salt and pepper and mix until combined
  3. Take the mixture and form 8 round patties. Add another tbsp of olive oil to the frying pan, and place back on a medium heat. Once the pan is hot, add the patties and fry for 2-3 minutes on each side, or until golden. Remove from the pan and keep warm in a low oven
  4. To make the poached eggs, bring a saucepan of water to the boil and add the white wine vinegar and salt. Once boiling, stir the water with a spoon to create a small whirlpool. Drop the eggs into the centre of the whirlpool one by one. Reduce to a low-medium heat and cook the eggs for 3- 4 minutes. Remove from the pan
  5. To serve, place a bed of baby spinach on each plate, top with two of the bubble and squeak patties and a poached egg, and garnish with the spring onions and toasted sesame seeds

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