Bubble and Squeak Cakes with Fried Egg
A traditional British dish made gluten-free, using leftover cooked vegetables mixed and fried into crispy cakes, topped with a perfectly fried egg.
Ingredients
- 2 cups Cooked Potatoes
- 1 cup Cooked Cabbage
- 1/2 cup Cooked Carrots
- 1/4 cup Onion
- 2 tbsp Gluten-Free Flour
- 1 Egg
- to taste Salt
- to taste Pepper
- 2 tbsp Oil
- 2 Eggs
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the 2 cups of cooked potatoes, 1 cup of cooked cabbage, 1/2 cup of cooked carrots, and 1/4 cup of onion. Mash them together until well combined.
- 2Add the 2 tablespoons of gluten-free flour and 1 egg to the mashed vegetable mixture. Mix everything thoroughly until it forms a cohesive dough. Season with salt and pepper to your preference.
- 3Divide the mixture into two equal portions and shape each portion into a flat cake, about 1.27 cm thick. These are your bubble and squeak cakes.
- 4Place a 30.48 cm non-stick skillet over medium heat. Add the 2 tablespoons of oil and heat until it shimmers, which should take about 1-2 minutes. The oil should be around 163°C.
- 5Carefully place the two bubble and squeak cakes into the hot oil. Fry for 5 to 7 minutes on the first side, until the bottom is golden brown and crispy. Flip the cakes and fry for another 5 to 7 minutes on the second side, until they are golden brown and heated through.
- 6While the cakes are frying, crack the remaining 2 eggs into the same skillet, making sure there is enough space. Fry the eggs to your desired doneness, which typically takes 2 to 4 minutes.
- 7Remove the bubble and squeak cakes from the skillet and place them onto serving plates. Top each cake with one of the fried eggs.
Substitutions
Wheat Flour → Gluten-Free Flour(avoids Gluten)
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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