spiced bubble and squeak cakes

Spiced bubble and squeak cakes with raita

  • serves 2
  • A little effort

This is designed to use up cooked veg, so mix and match whatever you have leftover.


Rustle up these spiced bubble and squeak cakes, then check out our classic bubble and squeakkimchi bubble and squeak cakes, bubble and squeak stuffing and more roast dinner leftovers recipes.



  • spring onions ½ bunch, chopped
  • butter
  • cooked butternut squash or parsnip 100g
  • cooked potatoes 200g
  • cooked Savoy cabbage greens or sprouts 100g, chopped
  • curry powder 1-2 tsp, depending on how hot you like it
  • natural yogurt 150ml pot
  • cucumber ¼, seeds scooped out and sliced
  • watercress 2 handfuls, to serve


  • Step 1

    Cook ¾ of the spring onions in a little butter until soft. Cool then roughly mash with the veg and curry powder and season really well.

    Form into 4 cakes then fry in another knob of butter until crisp and golden. Mix the yoghurt with the cucumber and remaining spring onions and season. Serve with the cakes and a handful of watercress.

Nutritional Information

  • Kcals 245
  • Fat 11.3g
  • Carbs 29.7g
  • Fibre 4g
  • Protein 8.1g
  • Salt 0.68g