Bubble & squeak cakes

Bubble & squeak cakes

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(24 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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kd1838's picture
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Not too bad, mine were a little bland. Will try other suggestions next time and perhaps a bit more seasoning. Great for freezing!

melsbells's picture

ok, so i tried this.....and failed! i either did something wrong or i need a new frying pan...any advise?

robyn256's picture
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OK, good recipe - I made this with sprouts, peas, sliced spring onions, a little grated red leicester, plenty of black pepper and a dollop of dijon mustard (that's my secret for perfect bubble and squeak - the mustard really makes this dish!).

jomills's picture
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Just made these - added some stilton to the top of each one just before the re-heating step - so it melted on the top - delicious!

nicbow's picture

My Mum has made similar for years! Although hers were to use up all the leftover from a roast! Add sprouts/cabbage, carrots, swede, leeks, peas (mushy peas are my favorite in this!) in fact any veg you have leftover, chop up and add to mash and cook in the same way, it probably sounds very strange to most but i have even been known to chop up the leftover Yorkshire puds and chuck em in - lovely!!

reianki's picture

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

reianki's picture

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

topcatsecretary's picture
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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.

ponkkaa's picture

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

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

moosepup79's picture
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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.

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

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