Bubble & Squeak Cakes

Name: Bubble & Squeak Cakes
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Butter (to fry the cakes); Leftover cooked cabbage and carrots (for 8 cakes, about 8 tablespoons); Baked beans (to serve, with extra grated cheese); Chopped chives (about 2 tablespoons plus extra for garnish); Poached or fried egg (to serve); 1 teaspoon English mustard powder; Salt and pepper to taste; Leftover mashed potatoes (for 8 cakes, about 16 tablespoons); 150 g grated mature Cheddar cheese

Great Britain

Preparation info

Serves
4

Difficulty
Medium

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

These cheesy bubble and squeak cakes are perfect for a midweek family tea or supper dish, as well as being great for leisurely weekend breakfasts and brunch. Serve with baked beans, fried or poached eggs and extra grated cheese for a protein packed meal that all the family will love.

Ingredients

Leftover mashed potatoes (for 8 cakes, about 16 tablespoons)
Leftover cooked cabbage and carrots (fo

Europe
United Kingdom
Supper
Breakfast
Leftovers
Brunch
Gluten-free
Vegetarian

Method

Mix the finely chopped cabbage and diced carrots with the mash and season to taste with salt and black pepper.
Add the grated Cheddar cheese and mustard powder and mix thoroughly.
Divide the mixture into 16 cakes/patties, shape them and allow to chill in the fridge for between 30