Do you have extra Christmas food sitting in the fridge? Don’t toss it! Let’s turn those leftovers into something yummy: Bubble and Squeak Cakes!

I love this recipe because it’s super easy, tasty, and a great way to not waste food. These little potato cakes are crispy on the outside, soft on the inside, and packed with flavor. Perfect for breakfast, lunch, or even a snack!

Method in Detail

1. Mix It Up

Start by grabbing a large mixing bowl. Add in the mashed potatoes these can be from yesterday’s Christmas dinner or freshly mashed if you don’t have leftovers. Next, toss in the chopped Brussels sprouts. These little green veggies add great texture and flavor to your cakes. Then, add the minced garlic for a nice punch of flavor. Don’t forget to season with salt and pepper to taste. Once everything’s in the bowl, mix it all together really well using a spoon or spatula. You want all the ingredients to be evenly combined so that every cake is packed with flavor.

2. Shape the Cakes

Now it’s time to get hands-on! Scoop out a small portion of the mixture about the size of a golf ball works great. Roll it gently in your hands to form a ball, then press it down slightly to create a flat cake shape. Don’t worry if they’re not perfectly round; a little rustic look adds charm. Continue until all the mixture has been used up. You should end up with around 10 small cakes.

3. Coat in Flour

To give your cakes a lovely crispy outside, lightly coat them in plain flour. Pour some flour onto a plate, then press each cake into the flour so both sides are lightly dusted. This thin coating helps them develop a golden crust when fried, and also helps them hold their shape better in the pan.

4. Fry ‘Em Up

Now, heat up your frying pan over medium heat and add a tablespoon of olive oil. Once the oil is warm (you can test it by gently touching a cake to the pan if it sizzles, it’s ready), carefully place the cakes in the pan. Make sure to give each cake enough space so they can cook evenly and crisp up nicely. Fry each side for about 3 to 4 minutes or until they are golden brown and firm. You may need to cook them in batches depending on the size of your pan. Use a wide spatula to flip them gently so they don’t break apart. Once cooked, transfer them to a plate lined with paper towels to soak up any extra oil.

Necessary Tools

Mixing bowl
Spoon or spatula
Frying pan
Stove
Knife and chopping board
Plate and fork (for eating your creation!)

Bubble and Squeak Cakes – A Tasty Way to Use Up Leftovers!

Recipe by Simon Davies

0.0 from 0 votes

Cuisine: United KingdomDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

300g mashed potatoes (leftovers are perfect!)
100g cooked Brussels sprouts, chopped
1 garlic clove, minced
Salt and pepper to taste
Plain flour (for coating)
1 tablespoon olive oil (for cooking)

Directions

Mix It Up – In a big bowl, add your mashed potatoes, chopped sprouts, garlic, salt, and pepper. Stir everything together until it’s well mixed.
Shape the Cakes – Scoop up a bit of the mixture and roll it into a ball. Flatten it gently into a little cake. Repeat until you’ve used all the mix.
Coat in Flour – Lightly press each cake into some plain flour. This helps them get that golden crispy crust.
Fry ‘Em Up – Heat the olive oil in a pan over medium heat. Cook the cakes on each side until they’re golden brown and crispy – about 3-4 minutes per side.

Notes

Make sure the cakes aren’t too wet or they’ll fall apart when frying. If needed, add a little more flour to the mix.
Don’t overcrowd the pan – give each cake some space to get crispy!
Be gentle when flipping the cakes so they don’t break. A wide spatula helps here.

Serving Suggestions

These cakes are delicious on their own, but here’s how I love to eat them:

Top with a poached egg – That runny yolk makes it so good!
Add smoked salmon – It gives a fancy, salty touch.
Serve with roasted asparagus – For a pop of green and a healthy crunch.

Perfect for a lazy weekend brunch or to impress your guests!

Fun Fact

Did you know? The name “bubble and squeak” comes from the sounds the ingredients make when they’re cooking in the pan – they bubble and squeak! This dish started in the UK and was always a way to use up leftovers from a big roast dinner. Smart and tasty!

Conclusion

Bubble and squeak cakes are fun, easy, and a great way to use up leftover veggies and mashed potatoes. They’re crispy, flavorful, and you can get creative with how you serve them. I hope you give them a try – your taste buds (and your fridge) will thank you!