Bubble & squeak cakes

Bubble & squeak cakes

By Gordon Ramsay
  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)
By
Magazine subscription – 5 issues for £5

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.
Print

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
lynnefe
7th Jan, 2014
I made these with a leftover baked potato instead of mash and just squashed it all together. I also put a little lemon juice on sprouts when storing them in the fridge. My notoriously fussy eater loved them although she's never put a sprout in her mouth. Will definitely do these again.
Bentleybird
11th Nov, 2013
Mine just soaked up all the oil and were very greasy, where did I go wrong, think I will use much less oil next time
jane911
12th Oct, 2015
Maybe your pan wasn't hot enough at the start of cooking.
BigChristoph
17th Dec, 2013
Yes the oil vanishes, but when I did mine, I used only enough oil to wet the pan bottom, then added more for the other side and the next batch, the oil fries the surface and gives it colour and crispiness. Mine were not greasy at all doing them my way, see my tips posting.
west1871
1st Apr, 2013
5.05
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.
seanwhatford
14th Feb, 2013
5.05
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.
seanwhatford
14th Feb, 2013
5.05
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.
pressickc
1st Jan, 2013
5.05
Forgot to rate it!!
pressickc
1st Jan, 2013
5.05
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!!!!!
sammybarratt-singh
14th Jun, 2012
3.05
Nice and easy, although I added some finely chopped fried onions, which gave it a bit more flavour

Pages

Bentleybird
11th Nov, 2013
Do I have to thaw the cakes if frozen or just increase the cooking time?
BigChristoph
17th Dec, 2013
I tried Ramsey's recipe to the letter(less olive oil though, just enough to oil the pan bottom) except I made them a bit spicy, fusion of English and Indian, add the following to the mixture, nothing is critical: * Level teaspoon of turmeric. * Half Level teaspoon of red chillie powder. * Level teaspoon of freshly ground black pepper. * Level teaspoon of freshly ground cumin seeds. Try experimenting with other spices too, a little garam massala for example, just don't add huge quantities of anything. I intend trying fried onions and garlic, even fried fresh ginger, and /or diced smoked bacon, I love experimenting and developing/creating new recipes.