These easy little bubble and squeak cakes are a great way to use up leftovers after a roast dinner. However, they taste so good I often cook extra potatoes just so I can make them!
What is bubble and squeak?
Bubble and squeak is a classic British dish made from potatoes and cabbage. According to Wikipedia it’s a breakfast dish – but I’ve never eaten it for breakfast. We often used to have this at my grandmother’s house for lunch when I was a child. It’s a great way of using up leftovers from a roast dinner but it’s so delicious that it’s worth cooking vegetables especially to make it.
Bubble and squeak is a cheap, hearty and nutritious meal. It’s similar to the Irish colcannon and the Scottish rumbledethumps. Which is the best name EVER for a dish.
Traditionally it’s made with cabbage but I’ve seen recipes that use Brussels sprouts, carrots and other types of vegetables to make them. I prefer to use cabbage, kale or spring greens. It’s usually made in a large pan and served as it is but I’ve chosen to make it into little cakes today.
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Pin bubble and squeak cakes for later
How to make bubble and squeak cakes
Bubble and squeak cakes are very easy to make. You don’t need to add egg to bind it – the key is to have more potatoes than cabbage. I’ve coated my cakes in a little flour to help them stay together but again, this isn’t 100% necessary. I’ve also added nutritional yeast to give them a little extra flavour – but this is optional so don’t worry if you don’t have any.
If you’re cooking these for a young child be sure to shred the cabbage well.
I’ve assumed that you are starting this dish from scratch but you can also make this dish with leftover cooked potatoes and cabbage. This is a very flexible dish so don’t worry if you don’t have the exact quantities below – just make sure to have more potatoes than greens.
Bubble and squeak cakes
- 1 tbsp sunflower oil plus more for frying the cakes
- 1 onion diced, optional
- 300 g shredded greens or cabbage
- 500 g potatoes
- 1 tbsp nutritional yeast optional
- Salt and pepper
- 50 g plain flour
Peel and roughly chop your potatoes. Place in a pan of cold water, bring to the boil and then reduce to a simmer. Cook until soft. Drain and roughly mash.
Heat the sunflower oil in a large frying pan or wok and sauté the onion until soft.
Add the shredded greens or cabbage and stir fry for 10 minutes until starting to wilt and soften.
Stir through the cooked potatoes until well mixed.
Add the nutritional yeast if using and season with salt and pepper.
Allow to cool a little then using your hands roll into 8-10 little balls and flatten into cakes. Dip into the flour on each side and brush off any excess flour. Set the cakes aside.
Once all the mixture is out of the frying pan give it a little wipe down and then heat a little more oil in it. Cook the cakes over a low-medium heat for 4-5 minutes on each side until crispy, turning carefully and repeating on the other side.
Serve as they are or with leftover chutneys or other leftovers.
These cakes can be oven-baked if preferred. At 180°C (fan) they take 20 minutes to cook. They’ll be perfect but won’t have the crispy outside.