Bubble & squeak cakes
- Preparation and cooking time
- Prep:
- Cook:
- Plus 10-15 mins reheating
- Easy
- Serves 8
Skip to ingredients
Showing items 1 to 3 of 6
- 1kg floury potatoesquartered (I use King Edward)
- 40g butter
- 500g brussels sproutstrimmed
- 50g plain flourseasoned with salt and pepper
- olive oilfor frying
Nutrition: per serving
- kcal268
- fat15g
- saturates4g
- carbs29g
- sugars3g
- fibre4g
- protein5g
- salt0.11glow
Method
step 1
Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.
step 2
Mix the brussels sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
step 3
Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Cool, cover and chill or freeze. Will keep in the fridge for up to 3 days or freeze for up to a month.
step 4
Heat oven to 190C/fan 170C/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.
