bubble and squeak cakes recipe by Sneaky Veg

Bubble and squeak cakes

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!
Course Main Course
Cuisine British
Keyword bubble and squeak cakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Mandy Mazliah


  • 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
Metric - US Customary


  1. 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.

  2. Heat the sunflower oil in a large frying pan or wok and sauté the onion until soft.
  3. Add the shredded greens or cabbage and stir fry for 10 minutes until starting to wilt and soften.
  4. Stir through the cooked potatoes until well mixed.
  5. Add the nutritional yeast if using and season with salt and pepper.
  6. 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.
  7. 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.
  8. Serve as they are or with leftover chutneys or other leftovers.

Recipe Notes

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.