Bubble and squeak cakes

Serves: 4

Bubble and squeak cakes

Along with Fridge Soup ( a motley selection of odd vegetables left in the bottom of the fridge and transformed into a delicious soup) bubble and squeak is a Monday night favourite-the leftovers of a Sunday roast being thrown together and fried up into one big cake. I don’t use leftovers here but feel free to include any bits and bobs you might have hanging around-waste not want not. For a simple supper serve with fried eggs. These cakes are particularly good with the sausages with red onion and mushroom gravy.


  • 900g floury potatoes, e.g. Maris Piper, peeled and cut into 3cm pieces
  • 300g Brussels sprouts, trimmed
  • 1 bunch spring onions, topped and tailed and finely chopped
  • 1 teaspoon finely chopped fresh rosemary
  • 2 teaspoons English mustard
  • 2 egg yolks
  • 2 tablespoons plain flour
  • 4-5 tablespoons vegetable oil for frying 
Bubble and squeak cakes


  1. Place the potatoes in a saucepan of salted water. Bring to the boil and cook for 12-15 minutes until soft but not falling apart. Drain well and mash. Transfer to a mixing bowl.
  2. Place the Brussels sprouts in a saucepan of lightly salted water and bring to the boil. Simmer for 5-6 minutes until tender. Drain and cool slightly before finely chopping. Mix into the potatoes followed by the spring onions, rosemary, mustard, egg yolks and salt and ground black pepper.
  3. Shape into 8 cakes and dust each side with the flour. Place on a baking tray lined with non-stick baking paper.
  4. Heat the oven to 150˚c, fan oven 130˚c, mark 3. Heat 2/3 of the oil in a frying pan and fry 4 cakes at a time for 3-4 minutes each side. Transfer to the baking tray and keep warm in the oven while you fry the remaining cakes, adding more of the oil if needed. Place these 4 cakes on the baking tray and heat in the oven for 5-6 minutes, until piping hot, before serving.
Bubble and squeak cakes