Bubble & squeak cakes

Recipe uploaded by

Gordon Ramsay

4 ratings

Recipe by Gordon Ramsay

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1. Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.
2. Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
3. Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Cool, cover and chill or freeze. Will keep in the fridge for up to 3 days or freeze for up to a month.
4. Heat oven to 190C/fan 170C/gas 5 (or if you've roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.

Per serving

268 kcalories, protein 5g, carbohydrate 29g, fat 15 g, saturated fat 4g, fibre 4g, salt 0.11 g

Latest comments and suggestions

• Mods

  05 November 2007

  Mods rated and commented on this recipe

  

  I used cabbage instead of the sprouts as that is what I had in the fridge. It was delicious!

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• Moosepup

  20 November 2007

  Moosepup rated and commented on this recipe

  

  A lovely side dish, comforting and delicious. You have to be careful not to make the mixture too wet though, or the cakes collapse in the oven.

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• scootercooper

  15 January 2008

  scootercooper rated and commented on this recipe

  

  ym yum served as starters main or pudding love this recipe what better than bubble and squeak good anytime day or night

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• Ponkkaa

  17 January 2008

  Ponkkaa commented on this recipe

  I tried this with cabbage and spinach....delicious. You Brits have got to share more of your food with us Yanks. We don't know what we're missing. Thanks

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• Topcattips

  24 January 2008

  Topcattips commented on this recipe

  Fantastic recipe real comfort food for the winter months goes with so many things! I used savoy cabbage instead of sprouts and added some finely sliced spring onions to the mix. Make a double batch and use some and freeze the rest. Freezes beautifully just make sure the mix isnt too wet.

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• Topcattips

  24 January 2008

  Topcattips rated this recipe

  

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• reianki

  03 October 2008

  reianki commented on this recipe

  added finely chopped streaky bacon and a handful of strong grated cheese to the mix, absolutely gorgeous, served with fresh cut bread yummy!

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• reianki

  03 October 2008

  reianki commented on this recipe

  tried this too, diced garlic sausage and finely chopped spring onion, also works really well with small cubed pieces of tinned corned beef.

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Ingredients

• 1kg floury potatoes , quartered (I use King Edward)
• 40g butter
• 500g Brussels sprouts , trimmed
• 50g plain flour , seasoned with salt and pepper
• olive oil , for frying

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

• 1kg floury potatoes , quartered (I use King Edward)
• 40g butter
• 500g Brussels sprouts , trimmed
• 50g plain flour , seasoned with salt and pepper
• olive oil , for frying

Per serving

268 kcalories, protein 5g, carbohydrate 29g, fat 15 g, saturated fat 4g, fibre 4g, salt 0.11 g

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