Bubble And Squeak Cakes Recipes

BUBBLE & SQUEAK CAKES

Steps:

• 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.
• Mix the 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.
• 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.
• 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.

BUBBLE AND SQUEAK (POTATO CAKES)

Steps:

• If using raw carrots and cabbage - saute the raw carrots and cabbage in a pan for a few minutes until softened. You can also add peas and corn to this mix if you're using them. Set aside. If you are using leftover carrots and cabbage, this step is not required.
• Place the potatoes in a bowl. Add the spring onions, egg, salt, pepper, and butter, and mix to combine, while mashing the potatoes slightly. Make sure to leave some chunks of potatoes.
• Add the cooked vegetables to the potatoes and mix to combine. Taste and season to your taste.
• DIvide the potato mixture into 8 portions and flatten each portion to form an even patty. Set aside.
• Pour some oil to coat the bottom of a non-stick pan. Heat over medium high heat, and fry each Bubble and Squeak patty in the hot oil, until browned on both sides.
• The bubble and squeak patties are soft (esp if you use an egg), and will be delicate. Use a wide spatula to help flip them over without breaking them.
• Remove the browned bubble and squeak and place it on a wire rack in a warm oven to drain, and to keep it warm.
• Serve these with bacon, breakfast sausages or smoked salmon for breakfast or brunch (these potato cakes can be used as a substitute for English muffins).

BUBBLE AND SQUEAK CAKES

Steps:

• Finely shred the cabbage and leeks. Cook the potatoes in a large pan of boiling, salted water until tender, then drain and mash.
• Melt 50g (2oz) of the butter in a large nonstick frying pan, add the leeks and cabbage and fry for 5min, stirring, or until soft and beginning to colour. Combine the cabbage and leeks with the potatoes and season well. When cool enough to handle, mould into 12 cakes and dust with flour.
• Heat the oil and remaining butter in a nonstick frying pan and cook the cakes for 4min on each side or until they are golden, crisp and hot through. Freezer Notes: Cool, pack and freeze the Mushroom & Port Sauce. To use, thaw overnight at cool room temperature, bring to the boil for 10min Cool, pack and freeze the Bubble & Squeak Cakes at the end of the recipe. To use, reheat from frozen at 220°C (425°F) mark 7 for 25min. Try more triple-tested recipes: Brussels sprout bubble and squeak cakes Salmon and pea fish cakes Easter lunch recipes

BAKED BUBBLE & SQUEAK CAKES

Steps:

• Preheat oven to 200c. and line a baking tray with paper or foil.
• Heat 1 tbsp of the oil in a frying pan and cook the onion for 5 minutes on medium heat, until softened and browned.
• Tip the onion into a food processor with the leftover potato and vegetables. Mix for a few seconds. The mixture should be chunky but should hold together when you shape them into patties.
• Roll them into balls, then flatten them slightly before placing them on the baking tray. Brush with the remaining oil.
• Bake for 25 minutes until golden brown and crispy.
• Serve on their own, with a bit of ketchup or with some vegan sausages for a hearty breakfast.

BUBBLE AND SQUEAK

Steps:

• Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).
• Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you've got. There's no need to chop anything first, as now we're going to mash it all up with a potato masher into a nice, flat, even layer.
• Season well with sea salt and black pepper, and cook for 3 to 4 minutes, or until a lovely golden crust starts forming on the bottom.
• Now we get into the rhythm of the secret to good bubble & squeak. Use a fish slice to fold those lovely crispy bits back into the mash, then pat and flatten everything down again. Let it crisp up again, then repeat the process, and - importantly - keep repeating it over a period of about 20 minutes, until it's golden, super- crispy and delicious. About halfway through, nick a bit, taste it, and correct the seasoning if you need to. When it's looking good, you can serve it right away, or you can leave it on the lowest heat for a while - the flavour will only improve.
• You can serve this any which way you like - let's be honest, it's going to be amazing whatever you have it with. I like mine with fried eggs, a little lemon-dressed watercress and a few bombs of Piccalilli. Slices of leftover cooked ham are always going to go down a treat, too.

BUBBLE AND SQUEAK CAKES

Steps:

• Finely chop the bacon; thoroughly wash and dry, then trim and finely slice the leeks; beat the egg; cut the mushrooms into quarters; cut the tomatoes in half; and finely shred the cabbage.
• Place the serving plates in a low oven so that they will be warmed when required.
• Heat 1 tablespoon of oil (less if the bacon is fatty; see notes below) in a heavy-based, non-stick pan, add the bacon pieces, fry for about 4 minutes, until crisp, then remove with a slotted spoon and drain on paper kitchen towelling.
• (Optional departure: If you want to add finely chopped onion and/or garlic, add them 1-2 minutes BEFORE adding the leeks to the pan.).
• Add the leeks to the pan and sauté for 2 minutes.
• Transfer the bacon and leeks (and onions & garlic) to a large bowl, add the mashed potatoes, cabbage and egg (see notes below), season to taste and mixing together with wet hands, shape into 4 round cakes, 10cm/4" across. (If you've been imprecise or overly generous in the quantity of some of the ingredients, you may well have enough for five or six cakes. You may also choose to make smaller cakes, but remember to then adjust the cooking time: they'll cook much faster, of course.).
• Heat the remaining oil in the pan, add the bubble and squeak cakes and cook for about 6 minutes on each side, or until golden brown. Remove the cakes from the pan and keep warm.
• Add the mushrooms and tomatoes to the pan and sauté for 4 minutes. (I add basil here, probably about 1 tablespoon of fresh basil)
• Place the bubble and squeak cakes on warm serving plates, top with the mushroom and tomatoes and serve immediately.
• Chef's notes: I always buy middle rashers and remove ALL the fat, so I do need a little oil, probably about 1/2 tablespoon. If you use streaky bacon, I can't see that you'd need much oil at all, if any, certainly not the full tablespoon specified in the recipe. Because I've usually been imprecise in my measurements of one or other or several of the vegetables, I usually add 2 eggs. If tomatoes are just not looking very good or you cannot find a flavoursome variety (isn't the tasteless tomato the bane of all our lives?) canned, drained tomatoes are fine.