
Bubble and squeak cakes
- Janine Ratcliffe
Published: March 12, 2021 at 10:33 AM
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Serves 2
Easy
Total time: 30 mins
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Got any left-over potatoes? Make them shine in bubble and squeak cakes, fried until golden and served with poached eggs and a quick tomato salsa
Vegetarian
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Rustle up these bubble and squeak cakes, then check out our kimchi bubble and squeak cakes, bubble and squeak stuffing, kale bubble and squeak and more roast dinner leftovers recipes.
You can make these cakes from scratch or use up cooked left-overs from a roast. Mashed, roasted and boiled potatoes will all work.
Ingredients
Nutrition
-
1 bunch spring onions
sliced
-
butter
for frying
-
200g potatoes
peeled, cooked and roughly mashed
-
100g savoy cabbage, winter greens or Brussels sprouts
shredded and cooked
-
a small bunch coriander
chopped
-
2 tomatoes
diced
-
1 tbsp olive oil
-
1 tbsp red wine vinegar
-
2, poached eggs
to serve
Nutrition: per serving
- kcal321
- fat21.1g
- saturates7.9g
- carbs22.5g
- fibre3.9g
- protein11.6g
- salt0.72g
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Method
-
step 1
Cook half the spring onions in a knob of butter, then mix with the potato mash, cabbage (or other greens) and half the coriander. Season well. Form the mixture into four small cakes using your hands.
-
step 2
To make the salsa, mix the rest of the coriander and spring onions with the tomatoes, olive oil and vinegar.
-
step 3
Fry the cakes in a little more butter for 5 minutes on each side over a medium heat until golden and crisp. Serve two cakes per person, topped with a poached egg and some of the salsa.
Discover more easy potato recipes

Authors

Janine RatcliffeFood director
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