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Kimchi Bubble & Squeak Burger, Pickled Carrot, Mooli & Cucumber Slaw

Cooking: 40 min +2 weeks fermenting time (Prep & cooking time)
Serves: 4 people


  • 300g Cauliflower Leaf
  • 4 tbsp. Salt
  • 2 tsp sugar
  • 15g grated ginger
  • 4 tsp Shichimi Pepper Seasoning
  • 2 tbsp. Korean Pepper paste
  • 1K cooked New Potatoes (Jersey Royals if in season) bashed up ¼ Chinese cabbage shredded
  • 100g Cauliflower Kimchi or other Vegetarian Kimchi finely chopped
  • 50g chopped Parsley finely chopped
  • ½ onion diced
  • 1 clove garlic crushed
  • ½ bunch spring onion chopped
  • 250g White wine Vinegar
  • 75g Sugar
  • 100g julienne Carrot
  • 100g julienne Cucumber
  • 100g julienne Mooli
  • Salt & Pepper


Make the kimchi by chopping the leaves of the Cauliflower and washing well. Sprinkle the 4 tbsp. of salt over the leaves and cover with water, leave for 2 hours, then drain and rinse very well, leave to drain well.
Blitz together the sugar, pepper paste, shichimi seasoning & ginger together. Using gloves mix well over the Cauliflower leaf and place in to a jar pressing it down well, leave at room temperature for 2-5 days to ferment pressing it down in to the liquid. Once a good fermented flavour has established put in to the fridge for at least 1 week before use.
Make the pickle by bringing the sugar and white wine vinegar to the boil, leave to cool then pour over the veg and leave to pickle overnight.
Using some veg oil, sauté the onion and garlic without colour in a pan over medium heat
Mix together well the kimchi, cabbage, potato, onions & garlic, spring onion & season well. Shape on to burger shapes and chill.
Fry the cake in a little oil until brown on each side then finish through the oven to make sure it is hot all the way through then serve with the pickles.