Bubble and squeak cakes

    Bubble and squeak cakes

    114saves
    1hr10min


    78 people made this

    About this recipe: Traditionally, bubble and squeak is made from leftover vegetables. You can use leftovers if you have them, or make this from scratch. This recipe calls for potatoes, cabbage, carrot and onions to be combined and grilled. Serve as a side dish for breakfast, lunch or dinner.

    Ingredients
    Serves: 4 

    • 450g potatoes, peeled and cut into chunks
    • 180g cabbage, finely chopped
    • 1 carrot, grated
    • 1 onion, finely chopped
    • 1 teaspoon English mustard
    • 55g mature Cheddar cheese, grated
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:20min  ›  Extra time:35min  ›  Ready in:1hr10min 

    1. Place the potatoes into a saucepan and fill with enough water to cover. Bring to the boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.
    2. Meanwhile, combine the cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into the mashed potatoes along with the onion, mustard and Cheddar cheese. Season with salt and pepper.
    3. Shape the mixture into 4 flattened cakes. Heat a greased grill pan over medium-high heat. Place the rounds on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve immediately.

    Tip

    You can also pan fry the cakes in a bit of butter or oil.

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    Reviews (3)

    2

    Very tasty and useful way to use up leftover potato and cabbage. Make sure the cooked veg is as free of liquid as possible before mixing with the potato and other ingredients, otherwise they are difficult to form into "cakes". I placed mine on a baking tray in the oven at 180C for 30 minutes, turning once and they browned up well and held their shape. I had enough to make 8 cakes and I froze half to use another day, by laying them flat on a tray lined with greaseproof paper and placed in the freezer until fully frozen, then individually put in small freezer bags. Should be good for a few months. - 08 May 2013

    by
    1

    having an egg allergy and being vegetarian, I loved the idea of this recipe. I made double the amount as I had a lot of cabbage to use up. unfortunately, the first batch i fried was a mess as the cakes fell apart. I added some flour and breadcrumbs to the remaining mix and put it in the fridge for 30mins. the second batch was excellent! since I like onions cooked till very soft, I boiled them with the carrots and cabbage in very little water till water had almost evaporated. i would make this again with the above changes. adding an egg(for those who can eat eggs) would probably have kept them nice and firm. - 04 May 2013

    Cook22
    by
    0

    Great very tasty yum-yum! Didn't have any onion in ours but was just as nice ,I'm going to cook this again😀 - 04 Apr 2016

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