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–+ servings
bubble and squeak cakes on wooden board

Bubble and squeak cakes

Mandy Mazliah
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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine British
Servings 8
Calories 105 kcal

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

  1. If you're cooking these for a young child be sure to shred the cabbage well.
  2. 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.
  3. The oven-baked cakes will be less crispy but are still delicious.
  4. Freezer friendly. For best results store uncooked then defrost and cook from room temperature.
  5. Store leftovers in the fridge for 2-3 days.
  6. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 105kcalCarbohydrates: 20gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 11mgPotassium: 373mgFiber: 3gSugar: 2gVitamin A: 38IUVitamin C: 27mgCalcium: 27mgIron: 1mg
Keyword bubble and squeak cakes
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