Bubble & squeak cakes

Bubble & squeak cakes

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(25 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins Plus 10-15 mins reheating

Skill level

Easy

Servings

Serves 8

Gordon Ramsay's scrumptious potato cakes are perfect for serving with your Boxing Day ham

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
268
protein
5g
carbs
29g
fat
15g
saturates
4g
fibre
4g
sugar
3g
salt
0.11g

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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Method

  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.

Recipe from Good Food magazine, December 2006

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Comments

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lynnefe's picture

I made these with a leftover baked potato instead of mash and just squashed it all together. I also put a little lemon juice on sprouts when storing them in the fridge. My notoriously fussy eater loved them although she's never put a sprout in her mouth. Will definitely do these again.

Bentleybird's picture

Mine just soaked up all the oil and were very greasy, where did I go wrong, think I will use much less oil next time

BigChristoph's picture

Yes the oil vanishes, but when I did mine, I used only enough oil to wet the pan bottom, then added more for the other side and the next batch, the oil fries the surface and gives it colour and crispiness. Mine were not greasy at all doing them my way, see my tips posting.

west1871's picture
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Loved these cakes, used leftover roast potatoes, parsnips, boiled green beans, boiled charntenay carrots and mashed suede with the mashed potato and they were sweet and moreish. I felt they needed to be served with something plain such as a pork steak to show off their flavour.

seanwhatford's picture
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Great! Easy and adaptable . I had to use sweet patato as we had runnout of normal ones. But it came out great. I used cabbage also.

seanwhatford's picture
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Great! Easy and adaptable . I had to use sweet patato as we had runnout of normal ones. But it came out great. I used cabbage also.

pressickc's picture
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Forgot to rate it!!

pressickc's picture
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Used the left over roast potatoes and sprouts that the children refused to eat on Christmas day....... Amazing once I served these they loved them and have requested them again!!!!!

sammybarratt-singh's picture
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Nice and easy, although I added some finely chopped fried onions, which gave it a bit more flavour

mharris7's picture
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Brilliant with cold meat and pickles on Boxing Day. Enjoyed by all and can be made in advance and heated up

ugly_catfish's picture
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I used cabbage instead of sprouts and they were delicious (perfectly good after freezing also).
I especially like them topped with wilted spinach and a poached egg. Absolutely delicious.

briggsa66's picture

If you have the time or can be bothered, I did do the same with a poached egg and hollondaise sauce . . . Dreamy!!

gquti26's picture
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Very nice. Love bubble and squeak. I mashed up a small swede with the potato and added shredded cabbage instead of sprouts (I ate those separately as I love them so much) and they are so much better after being in the oven for a few minutes to dry out and crisp up.

bloo_dolphin's picture

As Reianki stated try it with some fried crispy streaky bacon & a small onion finely diced that has been fried in butter, gives more flavour. :-) Mmmmmmmmmm :-)

amahoney1's picture
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very easy and a great way of using extra veg. my husband and kids love them.

imabadpixie's picture
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first time making and trying bubble... and successs... really nice!! Used potatoes, parsnip, peas, sprouts and a handful of grated cheese. I boiled all the veg together for 15 mins and then mashed and added the cheese. Left to cool completely and then fried in olive oil - i hate shallow or deep frying (i used to watch that 999 program where the fat used to explode) so i hardly used any oil and they turned out fine.
Rated 4 not 5 because i think without the extra veg and cheese they would be a bit bland.

steve_pepa's picture
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I use rosti rings when making these, much easier.

hazelnutwhirl's picture
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Great nice use for left over brussels. A little bland though I added a bit of parmesan second time around.

kelly1000's picture
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Added a little mustard powder, lovely.

chockiebikkie's picture

Nice recipe for an old favourite. Just thinking about melissa's comment, I always have a bit of a problem with the potato cake type recipes. They always seem to not crisp up and they fall apart if I add too much butter to stop them sticking. I think it's because I don't have a non-stick frying pan.

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