Bubble and Squeak Cakes Recipe
Sneak more veggies into your meals with these crispy, golden potato patties. Serve as a side dish or in buns with vegan aioli for a delicious plant-based burger.
Servings 10 cakes
Ingredients
- 1 kg potatoes
- 1 ½ cup frozen peas thawed
- 1 cup breadcrumbs
- 1 tsp cumin powder
- 1 tsp salt or to taste
- 2 tbsp chopped green coriander
- 1 cup plain flour for coating optional, season with salt and pepper
- Oil for frying
Instructions
- Boil the Potatoes. Place washed potatoes in a large pot and cover them with well-salted water. Boil for 20–30 minutes, depending on size, until a sharp knife slides in easily.
- Drain and Peel. Let the potatoes cool naturally before peeling. Avoid using cold water to cool them as this can make them absorb excess moisture. The skins should come off easily.
- Mash the Base. In a mixing bowl, mash the peeled potatoes and thawed peas with a potato masher until smooth and lump-free.
- Mix Ingredients. Add all remaining ingredients, except the frying oil and flour, to the mashed mixture. Mix well to form a medium firm dough.
- Shape the Patties. Divide the mixture into 10 equal portions and gently shape each one into a thick, round patty. Lightly coat each with flour for a crispy texture.
- Heat the Oil. In a large cast-iron skillet or non-stick pan, heat oil over medium heat.
- Fry to Perfection. Cook 3–4 patties at a time for 2–3 minutes per side until golden brown. If needed, re-dip in flour just before frying for extra crispiness. Carefully flip using two spatulas or a flat wooden spoon.
- Rest & Serve. Place fried patties on a parchment-lined baking sheet. Serve hot with mint chutney, cranberry sauce or your favourite vegan gravy for a delicious meal or snack.
Notes
Serving Suggestions
Bubble and Squeak is versatile and pairs well with a variety of flavours, from classic British sides to bold international twists. Here are some delicious ways to serve it:- Classic: Serve with vegan sausages and rich onion gravy for a comforting British-style meal.
- Light & Fresh: Pair with a crisp green salad dressed in lemon vinaigrette for a refreshing contrast.
- International Twist: Enjoy with spicy Indian chutneys or hot sauce for a bold, flavour-packed kick.
Storing and Reheating Tips
Bubble and Squeak keeps well, making it a great make-ahead dish. Follow these simple storage and reheating tips to enjoy it fresh and crispy every time:- Reheating in the Oven: Preheat the oven to 375ºF (190ºC) and place the patties on a baking sheet. Bake for 15 minutes to reheat and crisp them up before serving.
- Refrigeration: Store cooked Bubble and Squeak in an airtight container in the fridge for up to three days. Reheat in the oven at 375ºF for best results.
- Freezing for Later: Freeze patties in a single layer on a baking sheet before transferring them to a freezer-safe container. They keep well for up to one month.
- Pan Reheating for Extra Crispiness: For a quick reheat, pan-fry the patties over medium heat with a little oil until heated through and crispy on the outside.
Frequently Asked Questions
- Can I make Bubble and Squeak ahead of time? You can prepare the mixture a day in advance and store it in the fridge. Just shape and fry when ready to serve.
- Can I freeze Bubble and Squeak? Freeze cooked patties in an airtight container for up to 3 months. Reheat in a pan or oven for best results.
- Why is it called Bubble and Squeak? The name comes from the bubbling and squeaking sounds it makes when frying, caused by the moisture in the vegetables.
- Do I have to use potatoes? While potatoes are traditional, you can try sweet potatoes or mashed cauliflower for a twist.
- What’s the best way to get it crispy? Use a well-heated pan, avoid overcrowding and don’t flip too soon. Let it develop a golden crust before turning.