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.


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


  • 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


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating