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Serve them as a side dish served with fish or meat, try them with baked beans or even with a side salad. However, you can serve these in a variety of ways. It is often enjoyed at breakfast with an egg or served as a side with leftover roast meat. Repeat with the remaining cakes.īubble and Squeak Cakes are generally associated with Boxing day or as part of a Monday meal (using leftovers from Christmas or a Sunday roast). (this may vary depending on the size of the pan) Fry for 3 mins on each side on moderate heat. SHALLOW FRY - Re-coat the cakes in flour (which helps ensure the patties won't stick to the pan) Heat 1 tablespoon of oil in a wide-based non-stick frying pan and gently place five of the cakes into the hot oil.This helps the cakes to firm up and makes them easier to handle when frying. Coat in flour and chill for around 20 mins.

FORM PATTIES - Using roughly ¼ cup of mixture form into small cakes.

MIX - Mix the potato, cabbage, cheese, mustard and egg together until combined.

Finley slice and cook the cabbage (or vegetable of choice)

COOK POTATO & VEGETABLE: This step is only needed if you don't have leftovers and are making them from scratch.

Top with the vegetable batons and pour a small pooool of sauce around. Flip a cake on the each plate, crispy side up. Reheat the onion marmalade and peppers sauce. Scatter with chives and serve the onion marmalade on the side NOTESĬopy Spinach and Celeriac Bubble and Squeak with Red onion MarmaladeĢ large Red bell pepper quartered and seededġ large Carrot peeled and cut into batons Put the cakes on a baking tray and brush with oil and bake at 375F for 15 minutes, Put the carrot and zucchini batons in the oven with the cakes and cook for a further 15-25 minutes until the vegetables are soft and the cakes are crisp on the bottom Drain and lay them on a baking tray with the zucchini batons, drizzle olive oil. Fry the peppers gently with the onion and oil for a few minutes then add the basil, vinegar and stock and simmer another 3-4 minutes.

Roast the peppers, peel and roughly chop. Simmer gently for 25-30 minutes, stirring often and adding water if necessary until syrupy. May be frozen, defrost before cooking.įry the onion gently in butter for 8-10 minutes until soft. Using a 10cm pastry cutter, shape the mixture into 4 large cakes: press a quarter of the mixture in at a time, lift the cutter to make a neat chape. Drain the spinach and combine with the potatoes and season with salt, pepper and nutmeg to taste. Tip the spinach into a separate pan with the rest of the butter, cover and heat until the spinach wilts, 1-2minutes. Drain thoroughly and mash with the milk and half the butter.