Description
Never have leftovers go to waste again! These bubble and squeak cakes are incredibly versatile and simple and you can tailor them to whatever ingredients you want!
The below recipe includes what I used to make 2 cakes which is 1 generous, single person portion. However, this is less of a recipe than a guideline so substitute what you want, in whatever measures you want – just make sure that you include potatoes (roasted or mashed).
Ingredients
This is what I used in the cakes you see pictured, however, you can make this with anything you have leftover!
- 150g (5oz) leftover roast potatoes (around 3 medium-sized potatoes)
- 80g (2.8oz / 1/2 cup) leftover braised cabbage
- 70g (2.5oz) leftover roasted carrots
- 1 egg, poached
- fresh herbs, for scattering (parsley, rosemary or thyme work well)
Instructions
- If you are using roast potatoes then cut them up, place in a bowl and then mash with a potato masher. If you are using mashed potatoes you can put them straight in the bowl.
- Chop whatever veg you are using into small pieces and then place in the bowl with the potatoes and mash a little also.
- Season if needed (you’ve likely already seasoned any cooked ingredients so taste before adding more). Mix everything together well.
- Mould the mixture into cakes using your hands. They can be as big as you like but make them no thicker than 1 inch.
- Heat the oil in a frying pan over medium high heat. Add the cakes when hot. Make sure the oil isn’t too hot as you want to leave it undisturbed in the pan for 4 minutes to allow the bottom to ‘seal’. They should sizzle gently when you drop them in, but not bubble or spit.
- After 4 minutes, turn the cakes gently using a spatula or fish slice. Cook for a further 4 minutes on the other side.
- If you are adding a poached egg then have the water ready before you start to fry the bubble and squeak, and add the egg at the time you flip the cakes over. Time them for 3 minutes for a runny yolk.
Notes
If you are using mashed potato then make sure they aren’t too soft. If you added a lot of milk or cream when you made them then you can dry them out by layering them on a baking tray and placing over a low heat on the hob or in the oven.
If you want to add meat to the dish then you can cut it up and add to the cakes after you add the chopped veg, or heat separately and serve on top of the cakes. Alternatively, fry up some bacon or sausages to serve alongside if you don’t have any leftover meat!
Serve with some brown sauce, ketchup or mustard on the side. If you have some leftover gravy that goes incredibly well too!
To freeze, pop the cakes into freezer bags before cooking and freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Fry
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 350
- Fat: 10g
- Carbohydrates: 18g
- Protein: 9g
Keywords: dinner, brunch, breakfast, lunch, roast, british, leftovers, potatoes