Bubble and Squeak Cakes are a delightful and comforting dish that brings a taste of tradition right to your table. Originating from the United Kingdom, this dish has a rich history rooted in the practice of using leftover vegetables, particularly from Sunday roasts. The name itself is derived from the sounds the ingredients make while cooking, creating a charming connection to its humble beginnings. I absolutely love how these cakes combine the earthy flavors of potatoes and vegetables into a crispy, golden exterior, while the inside remains soft and flavorful. Not only are Bubble and Squeak Cakes a fantastic way to reduce food waste, but they also offer a convenient and satisfying meal option that can be enjoyed at any time of day. Whether served as a side dish or a main course, their versatility and deliciousness make them a favorite among family and friends.
Ingredients:
- 2 cups leftover mashed potatoes
- 1 cup cooked cabbage, finely chopped
- 1 cup cooked carrots, finely chopped
- 1/2 cup green onions, finely sliced
- 1/2 cup all-purpose flour
- 1 large egg
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- Vegetable oil for frying
Preparing the Mixture
Lets get started on our Bubble and Squeak Cakes! First, I like to gather all my ingredients and have them ready to go. It makes the process so much smoother. Heres how I prepare the mixture:
- In a large mixing bowl, combine the leftover mashed potatoes, chopped cabbage, and chopped carrots. Make sure everything is well-mixed. I usually use a fork or a spatula for this.
- Add the finely sliced green onions to the bowl. They add a lovely flavor and a bit of crunch to the cakes.
- Next, sprinkle in the all-purpose flour, baking powder, garlic powder, onion powder, salt, and pepper. I like to season generously, but you can adjust according to your taste.
- Crack the egg into the mixture. This will help bind everything together. Mix everything until its well combined. You want a thick, cohesive mixture that holds together when you form it into cakes.
Shaping the Cakes
Now that we have our mixture ready, its time to shape our cakes. This part is fun and allows for a bit of creativity!
- Using your hands, take a handful of the mixture and form it into a patty. I usually aim for about 3 inches in diameter and about 1/2 inch thick. You can make them thicker or thinner based on your preference.
- Place the formed cakes on a plate or a baking sheet lined with parchment paper. This will prevent them from sticking and make it easier to transfer them to the frying pan later.
- Continue shaping the rest of the mixture into cakes until its all used up. You should have around 8-10 cakes, depending on the size you make them.
Cooking Process
Now comes the exciting partcooking our Bubble and Squeak Cakes! The goal is to get them nice and crispy on the outside while remaining soft and flavorful on the inside.
- In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. You want the oil hot enough that it sizzles when you drop a small piece of the mixture in.
- Once the oil is hot, carefully place a few cakes in the skillet, making sure not to overcrowd the pan. I usually cook about 3-4 cakes at a time, depending on the size of my skillet.
- Fry the cakes for about 4-5 minutes on one side, or until they are golden brown and crispy. I like to gently press down on them with a spatula to ensure even cooking.
- Once they are golden brown, carefully flip them over and cook for another 4-5 minutes on the other side. You want both sides to be beautifully crispy.
- Once cooked, transfer the cakes to a plate lined with paper towels to drain any excess oil. This helps keep them from getting soggy.
- Repeat the frying process with the remaining cakes, adding more oil to the skillet as needed.
Assembling and Serving
Now that our Bubble and Squeak Cakes are cooked to perfection, its time to serve them up! Heres how I like to assemble and present them:
- Arrange the cakes on a serving platter. You can stack them or lay them out in a single layer, depending on your presentation style.
- For an extra touch, I like to garnish the cakes with a sprinkle of fresh herbs, such as parsley or chives. It adds a pop of color and freshness.
- Serve
Conclusion:
In summary, these Bubble and Squeak Cakes are an absolute must-try for anyone looking to elevate their meal game with minimal effort. Not only do they make use of leftover vegetables, reducing food waste, but they also deliver a delightful combination of flavors and textures that will leave your taste buds dancing. Whether you serve them as a hearty breakfast, a satisfying lunch, or a delightful side dish for dinner, these cakes are incredibly versatile. Feel free to get creative with your serving suggestions! Pair them with a dollop of tangy sour cream or a zesty yogurt sauce for an extra kick. You can also add a sprinkle of fresh herbs or a side of sautéed greens to enhance the dish even further. If you’re feeling adventurous, try incorporating different vegetables or spices to make the recipe your own. The beauty of Bubble and Squeak Cakes lies in their adaptability, so dont hesitate to experiment! I wholeheartedly encourage you to give this recipe a try. I promise you wont be disappointed! Once youve made your own Bubble and Squeak Cakes, Id love to hear about your experience. Share your thoughts, variations, or even a photo of your delicious creation. Lets celebrate the joy of cooking together! Print
Bubble and Squeak Cakes: A Delicious Twist on a Classic British Dish
- Total Time: 35 minutes
- Yield: 8–10 cakes 1x
Description
Crispy Bubble and Squeak Cakes transform leftover mashed potatoes, cabbage, and carrots into a delicious dish perfect for any meal. Easy to make and full of flavor, these savory cakes are a family favorite that can be customized with your choice of vegetables. Enjoy them warm with your favorite dips!
Ingredients
Scale- 2 cups leftover mashed potatoes
- 1 cup cooked cabbage, finely chopped
- 1 cup cooked carrots, finely chopped
- 1/2 cup green onions, finely sliced
- 1/2 cup all-purpose flour
- 1 large egg
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine the leftover mashed potatoes, chopped cabbage, and chopped carrots. Mix well using a fork or spatula.
- Add the finely sliced green onions to the bowl.
- Sprinkle in the all-purpose flour, baking powder, garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.
- Crack the egg into the mixture and mix until well combined, forming a thick, cohesive mixture.
- Take a handful of the mixture and form it into a patty, about 3 inches in diameter and 1/2 inch thick.
- Place the formed cakes on a plate or a baking sheet lined with parchment paper.
- Continue shaping the rest of the mixture into cakes until all is used up, yielding about 8-10 cakes.
- In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until hot.
- Carefully place a few cakes in the skillet, avoiding overcrowding.
- Fry the cakes for about 4-5 minutes on one side until golden brown and crispy. Gently press down with a spatula for even cooking.
- Flip the cakes and cook for another 4-5 minutes on the other side until crispy.
- Transfer the cooked cakes to a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining cakes, adding more oil as needed.
- Arrange the cakes on a serving platter, either stacked or in a single layer.
- Garnish with fresh herbs like parsley or chives for added color and freshness.
- Serve warm and enjoy!
Notes
- Feel free to customize the vegetables based on what you have on hand.
- These cakes can be served with a variety of dips or sauces, such as sour cream or a tangy yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
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