Bubble & squeak cakes

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• Robyn

  13 October 2010

  Robyn rated and commented on this recipe

  

  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.

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• amahoney1

  26 November 2010

  amahoney1 rated and commented on this recipe

  

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

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• Blue Dolphin

  24 December 2010

  Blue Dolphin commented on this recipe

  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 :-)

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• GraceW

  28 December 2010

  GraceW rated and commented on this recipe

  

  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.

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• Lily

  01 April 2011

  Lily rated and commented on this recipe

  

  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.

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• peggy

  03 January 2012

  peggy rated and commented on this recipe

  

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

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• sammybarratt-singh

  14 June 2012

  sammybarratt-singh rated and commented on this recipe

  

  Nice and easy, although I added some finely chopped fried onions, which gave it a bit more flavour

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• Claire. P

  01 January 2013

  Claire. P commented on this recipe

  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!!!!!

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• Claire. P

  01 January 2013

  Claire. P rated and commented on this recipe

  

  Forgot to rate it!!

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• sean.w

  14 February 2013

  sean.w rated and commented on this recipe

  

  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.

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• sean.w

  14 February 2013

  sean.w commented on this recipe

  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.

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• westy

  01 April 2013

  westy rated and commented on this recipe

  

  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.

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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

Preparation 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, sugar 3g, salt 0.11 g

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