Bubble & squeak cakes

Bubble & squeak cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

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

Easy

Serves 8
Gordon Ramsay's scrumptious potato cakes are perfect for serving with your Boxing Day ham

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal268
  • fat15g
  • saturates4g
  • carbs29g
  • sugars3g
  • fibre4g
  • protein5g
  • salt0.11g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1kg floury potatoes, quartered (I use King Edward)
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 40g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g Brussels sprout, trimmed
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 50g plain flour, seasoned with salt and pepper
  • olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (33)

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.

kd1838's picture
3

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
4

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
4

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
5

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
5

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
4

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
3

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

Pages

Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…