A plate of bubble and squeak cakes with a poached egg on top

Bubble and squeak cakes

  • serves 2
  • Easy

Got any left-over potatoes? Make them shine in bubble and squeak cakes, fried until golden and served with poached eggs and a quick tomato salsa

Advertisement

Rustle up these bubble and squeak cakes, then check out our kimchi bubble and squeak cakes, bubble and squeak stuffing, kale bubble and squeak and more roast dinner leftovers recipes.

You can make these cakes from scratch or use up cooked left-overs from a roast. Mashed, roasted and boiled potatoes will all work.

Advertisement

Ingredients

  • spring onions 1 bunch, sliced
  • butter for frying
  • potatoes 200g, peeled, cooked and roughly mashed
  • savoy cabbage, winter greens or Brussels sprouts 100g, shredded and cooked
  • coriander a small bunch, chopped
  • tomatoes 2, diced
  • olive oil 1 tbsp
  • red wine vinegar 1 tbsp
  • eggs 2, poached, to serve

Method

  • Step 1

    Cook half the spring onions in a knob of butter, then mix with the potato mash, cabbage (or other greens) and half the coriander. Season well. Form the mixture into four small cakes using your hands.

  • Step 2

    To make the salsa, mix the rest of the coriander and spring onions with the tomatoes, olive oil and vinegar.

  • Step 3

    Fry the cakes in a little more butter for 5 minutes on each side over a medium heat until golden and crisp. Serve two cakes per person, topped with a poached egg and some of the salsa.

Discover more easy potato recipes

Hasselback Roast Potatoes Recipe with Cheese

Nutritional Information

  • Kcals 321
  • Fat 21.1g
  • Saturates 7.9g
  • Carbs 22.5g
  • Fibre 3.9g
  • Protein 11.6g
  • Salt 0.72g
Advertisement