Bubble & squeak croquettes

Bubble & squeak croquettes

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Cooking time

Prep: 30 mins Cook: 45 mins Plus chilling

Skill level

Moderately easy


Makes 16

John Torode's fried potato rostis are packed with turnip, cabbage and crispy streaky bacon

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per serving

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  • 50g butter
  • 200g onions, sliced
  • 8 rashers back or streaky bacon, chopped
  • ½ large cabbage, or a few handfuls sprouts, shredded
  • 500g leftover roast or boiled potatoes, mashed
  • 200g leftover roast turnips, parsnips, carrots (or any veg really), roughly chopped, then mashed
  • 2 eggs, beaten
  • 200g plain flour, well seasoned, plus a little extra for shaping
  • 200g fresh white breadcrumbs
  • 2 eggs, beaten with a pinch of salt and a little water
  • sunflower or vegetable oil, for frying

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  1. Melt the butter in a pan, then fry the onions and bacon together for 10 mins until the onions are soft and bacon has started to colour. Add the cabbage or sprouts to the pan with a good grinding of black pepper. Stir well, then add a splash of water and cook, covered, for 5 mins more until tender.
  2. Tip the potatoes and cooked veg into the pan, then mash really well. Mix in the eggs, then season to taste. Turn onto a floured surface, flatten out, then cut into squares about the size of a scone. Roll each piece into a cigar shape about 10cm long and the width of a £2 coin. Cool.
  3. Roll each croquette in the flour, then in the egg and finally in the breadcrumbs. Put onto a tray and chill for at least 1 hr.
  4. Heat oven to 190C/170C fan/gas 5. Heat a 5mm depth of oil in a large frying pan; then, once a crumb turns golden within a few secs, shallow-fry the croquettes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with baking paper. Bake for 15 mins or, if making ahead, cover and chill for up to 2 days. To reheat, give them 15 mins in the oven at 190C/fan 170C/gas 5 until hot through and crisp on the outside.

Recipe from Good Food magazine, December 2009

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wendytarpley's picture

This is the second recipe I've tried recently that had no comments. I won't be doing it again. The recipes on this site with lots of comments turn out beautifully every time. This one didn't work for me. I did it exactly as the recipe suggested, and while it tastes fine (thanks, bacon), they are basically lumps of slightly bland fishcakes without fish.