Bubble & squeak croquettes

Bubble & squeak croquettes

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(0 ratings)

Prep: 30 mins Cook: 45 mins Plus chilling

More effort

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: per serving

  • kcal248
  • fat13g
  • saturates4g
  • carbs27g
  • sugars3g
  • fibre2g
  • protein7g
  • salt0.91g
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  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 rashers back or streaky bacon, chopped
  • ½ large cabbage, or a few handfuls sprouts, shredded



    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 500g leftover roast or boiled potato, mashed



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

  • 200g leftover roast turnip, parsnips, carrots (or any veg really), roughly chopped, then mashed



    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200g plain flour, well seasoned, plus a little extra for shaping
  • 200g fresh white breadcrumb
  • 2 eggs, beaten with a pinch of salt and a little water



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • sunflower or vegetable oil, for frying


  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.

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Comments, questions and tips

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27th Dec, 2015
As left-overs go these were tasty. I added a spoon of chilli jam and whizzed this with roast pots, Brussels that had been fried with bacon, copped chestnuts and seasoning (it didn't need an egg) then rolled them in panko crumbs. 3 - 4 stars if I could only find them!
5th Feb, 2014
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.
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