Leftover vegetables and potatoes? Make these bubble and squeak cakes for a delicious way to use them up. But be warned - you might like them so much that you cook extra potatoes just to make them in the future!
Bubble and squeak ticks so many boxes.
These bubble and squeak cakes are for you if you:
- made too much mashed potato
- want to use up leftover cooked veg
- have a cabbage you don't know what to do with
- want to eat more veg
- need a vegan side dish
- are looking for finger food for your baby or toddler
- need vegetable recipe ideas for your baby or child
- need baby led weaning ideas.
They can be made with leftover cooked veg or you can cook greens and potatoes especially to make them.
What is bubble and squeak?
Bubble and squeak is a classic British dish made from potatoes and cabbage. We often used to have this at my grandmother's house for lunch when I was a child here in the UK.
Think the name is unusual? It is but it's said to come from the noise that the ingredients make while cooking.
Bubble and squeak is 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 cheap, hearty and nutritious
It's similar to the Irish colcannon and the Scottish rumbledethumps. Which is the best name EVER for a dish.
Traditionally bubble and squeak is 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.
Great for babies and toddlers
While older children may turn their noses up at cabbage, making bubble and squeak cakes is a great way to introduce greens to your baby.
They have a lovely soft texture and can be held in the hand and eaten as a finger food - this makes them ideal for baby led weaning.
You could shape them into thin rectangles rather than circles to make them easier for your baby to hold.
Leave out salt for young babies.
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Ingredients
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make bubble and squeak cakes you will need:
- around 500g potatoes - these can be pre-cooked or you can cook from scratch to make this recipe
- around 300g cabbage or other greens - leftover cooked cabbage or cook to make this recipe
- an onion - chopped
- sunflower oil - about a tablespoon to fry the onion, plus more if you're going to fry your cakes
- 50g plain flour - for dipping
- nutritional yeast - this is optional but it adds a savoury kick to your bubble and squeak and adds some nutrients.
How to make bubble and squeak cakes
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
1. If you need to cook your potatoes boil them until soft
2. Heat the sunflower oil in a pan and fry the onion until soft.
3. Add the shredded cabbage and fry until soft.
4. Drain and mash the potato if cooking from scratch.
5. Stir into the cooked cabbage and season with salt and pepper and nutritional yeast (if using) .
6. Allow to cool a little then shape into balls with your hands and dip both sides into the flour.
Cook in a hot oven for 20 minutes or fry for 3-4 minutes on each side.
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
Bubble and squeak cakes
Ingredients
- 1 tablespoon sunflower oil plus more for frying the cakes if needed*
- 1 onion diced, optional
- 300 g cabbage or other greens, finely shredded
- 500 g potatoes*
- 1 tablespoon nutritional yeast optional
- Salt and pepper to taste
- 50 g plain flour
Instructions
- 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 small balls and flatten into cakes.
- Dip into the flour on each side and brush off any excess flour. Set the cakes aside.
To bake in the oven
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6/400°F. Line a baking tray with non-stick paper.
- Place the bubble and squeak cakes on the baking tray and bake for 20 minutes, turning carefully half way.
To fry
- Heat a little sunflower oil in a frying pan over a medium heat and place 2-3 cakes in the pan. Be careful not to overcrowd the pan as you will need to have space to turn them over halfway.
- Cook for 4-5 minutes until golden and crispy and then turn over and repeat on the other side.
- Serve immediately or allow to cool for babies and young children.
Notes
- 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.
- The oven-baked cakes will be less crispy but are still delicious.
- Freezer friendly. For best results store uncooked then defrost and cook from room temperature.
- Store leftovers in the fridge for 2-3 days.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
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