Name: Bubble & squeak cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: British
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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Bubble & squeak cakes

Bubble & squeak cakes

Gordon Ramsay

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Serves 8

Easy

Prep: 20 mins

Cook: 10 mins

Plus 10-15 mins reheating

A star rating of 4.4 out of 5.34 ratingsRate

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

Freezable

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Maple & mustard glazed ham

A star rating of 4.8 out of 5.93 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal268
fat15g
saturates4g
carbs29g
sugars3g
fibre4g
protein5g
salt0.11g

low

Method

step 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.
step 2

Mix the brussels 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.
step 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.
step 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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A star rating of 4.4 out of 5.34 ratings

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