Bubble & squeak cakes

Bubble & squeak cakes

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(25 ratings)

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


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



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

  • 40g butter



    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…


  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.

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Comments, questions and tips

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3rd Jan, 2012
Brilliant with cold meat and pickles on Boxing Day. Enjoyed by all and can be made in advance and heated up
1st Apr, 2011
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.
28th Oct, 2013
If you have the time or can be bothered, I did do the same with a poached egg and hollondaise sauce . . . Dreamy!!
28th Dec, 2010
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.
24th Dec, 2010
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 :-)
26th Nov, 2010
very easy and a great way of using extra veg. my husband and kids love them.
13th Oct, 2010
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.
17th Sep, 2010
I use rosti rings when making these, much easier.
18th Dec, 2009
Great nice use for left over brussels. A little bland though I added a bit of parmesan second time around.
30th Nov, 2009
Added a little mustard powder, lovely.


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