Bubble and Squeak Cakes
A traditional British dish made from leftover vegetables, mashed and fried into crispy cakes. A great way to use up leftovers!
Ingredients
- 400 g Cooked Potatoes
- 200 g Cooked Cabbage
- 100 g Cooked Carrots
- 100 g Cooked Brussels Sprouts
- 2 tbsp Butter
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the 400 g of cooked potatoes (mashed), 200 g of cooked cabbage (shredded), 100 g of cooked carrots (diced), and 100 g of cooked Brussels sprouts (chopped).
- 2Add the 1/4 tsp of salt and the 1/4 tsp of black pepper to the bowl. Mix everything together thoroughly until it is well combined.
- 3Divide the mixture into 8 equal portions and shape each portion into a small cake, about 2.54 cm thick.
- 4Place a 30.48 cm skillet over medium heat, which is about 163°C. Add the 2 tbsp of butter to the skillet and let it melt completely.
- 5Carefully place the shaped cakes into the hot skillet. Cook for 5 to 7 minutes on the first side, until they are golden brown and crispy. Flip the cakes and cook for another 5 to 7 minutes on the second side, until they are also golden brown and crispy.
- 6Remove the Bubble and Squeak Cakes from the skillet and serve them hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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