Jamie Oliver's air fryer bubble and squeak recipe that's 'beautifully crisp' in 20 minutes

Bubble and squeak (Image: Getty)

If you've managed to have leftovers to your Sunday roast, bubble and squeak is second to none.

All you will need are leftover roast potatoes and cooked vegetables, as well as some herbs and some olive oil.

"Put lovely leftovers to good use," Jamie Oliver said, endorsing his bubble and squeak recipe he makes in the air fryer.

Even better, there's only three steps from start to finish when it comes to making bubble and squeak.

And a whole new dish can be ready to eat within as little as 20 minutes - and there will be no frying pan that needs to be washed up.

Here's how to make Jamie Oliver's air fryer bubble and squeak dish that will be enough for two people.

Air-fryers can cook all kinds of dishes (Image: Getty)

Jamie Oliver's bubble and squeak

Ingredients

• 300g leftover roast potatoes
• 300g leftover cooked veg, such as carrots, swede, turnips, parsnips, Brussels sprouts, kale
• Four sprigs of fresh woody herbs, such as rosemary, sage, thyme
• Olive oil

Method

Place the vegetables in a large bowl and mash well with a potato masher, then shape into six even-sized 3cm-thick patties.

Meanwhile, pick the fresh herb leaves, and toss in half a tablespoon of olive oil. Arrange the patties in an air fryer in a single layer.

Cook at 190C for 15 minutes or until beautifully crisp, scattering over the herbs for the final five minutes.

Bubble and squeak can be made with an egg (Image: Getty)

The roast potatoes can be quickly warmed up in the oven or microwave to be served alongside the bubble and squeak.

Jamie Oliver pointed out that this recipe was tested in a 4.2-litre air-fryer, so cooking times and temperature requirements might differ depending on the air-fryer.

For a lovely cold drink to enjoy with the bubble and squeak, orange juice can be a good idea. Or, if you'd like to try something fancy, Jamie Oliver has his orange smoothie recipe.

Orange smoothie

• 2cm piece of ginger
• One carrot
• 200g frozen mango
• 200ml fresh orange juice
• One lime

Method

Use a teaspoon to scrape all the skin off the ginger, then finely grate onto a board. Peel the carrot, then trim and roughly chop it. Put the ginger, carrot and frozen mango in a blender, then pour in the orange juice.

Cut the lime in half and squeeze all the lime juice into the blender. Secure the lid and blitz until smooth, then serve.