Bubble and Squeak cakes are a lovely way to serve the charmingly named traditional British dish that is usually served on a Monday for lunch using the leftovers from a Sunday lunch. All the leftover vegetables are placed together into a frying pan and cooked in melted butter to create a fabuous, tasty large cake like mash. The cake is cooked to create a crisp, brown outside, the centre soft and squidgy. Pop it on a plate with left over roast meats, or my favourite, with a fried egg on top. Essential to make it truly traditional is a dollop of brown sauce like HP or Daddies.
You can simply use your leftover vegetables to make the bubble and squeak cakes or make up a batch of mashed potatoes and cook a few vegetables to add to it and proceed with the recipe below.
Bubble and Squeak is also known as Bubble or Fry. In Ireland Colcannon is made from mashed potatoes, cabbage or Kale and onion and is very similar to Bubble and Squeak, you can also make these cakes wiith it.
- 1/2 cup onion (finely chopped)
- Leftover mashed potato
- Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped
- Optional: fried bacon pieces
- 55 grams all purpose flour
- salt to taste
- pepper to taste
- 1 tablespoon butter
- Heat a little oil in a pan and add the chopped onion. Gently fry the onion until they are translucent but not browned or crisp. If they still have a little bite, that's fine.
- Tip the mashed potato and all the chopped leftover vegetables into a mixing bowl. Add the cooked onion and stir thoroughly. Season well with salt and pepper. Mashed potato sucks up seasoning so you can be generous but don't overdo it.
- Shape the potato and vegetable mixture into patty shaped cakes. Lay onto kitchen paper and chill in the fridge for 5 minutes.
- Sprinkle the flour onto a large flat plate season generously with salt and black pepper. Heat a shallow layer of oil in a large frying pan, add the butter and melt. Remove the patties from the fridge, one by one dip them into the seasoned flour to coat all sides and add to the hot oil a few at a time (do not overcrowd the pan or the cakes will be soggy). Shallow fry in small batches for approx 2 minutes each side. Drain on kitchen paper, then place on a baking sheet and keep warm in a medium hot oven.
- Repeat to use up all the mixture.
- Once all the cakes are fried, serve at once with a fried egg or meats on top and don't forget the brown sauce.
The cakes are also delicious served with a full breakfast, cold and eaten later, or try them in your lunch box.