Bubble & Squeak Cakes

Great Britain

banner

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

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 (for 8 cakes, about 8 tablespoons)
  • 150 g grated mature Cheddar cheese
  • 1 teaspoon English mustard powder
  • Chopped chives (about 2 tablespoons plus extra for garnish)
  • Salt and pepper to taste
  • Butter (to fry the cakes)
  • Baked beans (to serve, with extra grated cheese)
  • Poached or fried egg (to serve)

    Method

    1. Mix the finely chopped cabbage and diced carrots with the mash and season to taste with salt and black pepper.
    2. Add the grated Cheddar cheese and mustard powder and mix thoroughly.
    3. Divide the mixture into 16 cakes/patties, shape them and allow to chill in the fridge for between 30 minutes and 1 hour to firm up.
    4. Melt the butter in a large frying pan and when the butter is bubbling, add the cakes in a single layer. Do not overcrowd the pan. Cook over a low to medium heat for about 5 minutes each side, and then keep them warm in the oven whilst you cook the remaining cakes.
    5. When you are ready to serve them, allow 2 cakes per person and serve with baked beans with grated cheese, fried or poached egg/s and extra chopped chives and cheese sprinkled over the top of the egg/s and cakes. Add crispy fried bacon for non-vegetarians.