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bubble and squeak cakes recipe by Sneaky Veg

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!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine British
Servings 8


  • 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.
Keyword bubble and squeak cakes
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