Classic Bubble and Squeak

Instructions

1. 1

   Put the potato chunks in a large pan, cover with cold water, add a pinch of salt, bring to the boil and simmer until tender when pierced with a knife (about 18–22 minutes).

2. 2

   While the potatoes cook, heat half the butter (15 g) and the oil in a large frying pan over medium heat. Add the sliced onion and sauté until translucent and just starting to brown, about 6–8 minutes. If using, add the garlic in the last minute.

3. 3

   Add the shredded cabbage to the pan with the onion. Season with a pinch of salt and cook, stirring now and then, until the cabbage is wilted and any moisture has mostly evaporated, about 8–10 minutes.

4. 4

   Drain the cooked potatoes very well, then return to the hot, empty pan for 1 minute to dry off any surface moisture. Mash roughly with a potato masher (you want some texture, not a purée).

5. 5

   Mix the cooked cabbage and onions into the mashed potatoes, add the remaining butter (15 g), chopped parsley, black pepper and the remaining salt (adjust to taste). Work the mixture until it holds together when pressed — if too loose, add a couple of tablespoons of plain breadcrumbs (optional).

6. 6

   Shape the mixture into 8 thick patties (or one large cake). Press each firmly in your hands to compact. Chill on a tray for 10–15 minutes if you have time — this helps them keep their shape while frying.

7. 7

   Heat a large heavy frying pan (cast iron is ideal) over medium–medium–high heat. Add a little oil to coat the base. Fry the patties without crowding the pan until a deep golden crust forms, about 6–8 minutes on the first side.

8. 8

   Flip carefully (use two spatulas if needed) and cook the second side 5–6 minutes until golden and heated through. If you made one large cake, transfer the pan (if ovenproof) to a preheated 180°C/350°F oven for 10–12 minutes to heat through after browning.

9. 9

   Rest the cakes for 2 minutes on kitchen paper, garnish with extra parsley and serve with lemon wedges or HP sauce.

Tips

• If you have leftover roast potatoes, use them — they’ll give even better texture. Break them up with a fork rather than mashing completely.
• Don’t be tempted to over-mash the potatoes; leave some small lumps for texture and crispness.
• Chill the patties for 10–15 minutes before frying if the mash is warm — this stops them falling apart in the pan.
• Use a heavy (preferably cast-iron) pan and moderate heat so the cakes colour steadily without burning.
• Make-ahead: shape the patties and refrigerate on a tray, covered, for up to 24 hours. Fry from cold straight into the pan.

Substitutions

• butter → use an extra 1 tbsp (15 ml) vegetable oil or a dairy-free spread (stays-close)

  Stays close

• savoy/white cabbage → use shredded Brussels sprouts or kale (same qty, 350 g); cook a little longer if using kale (noticeably-different)

  Noticeably different

• potatoes → use leftover roast potatoes (≈700 g) broken up rather than mashed for an extra-crispy result (stays-close)

  Stays close

• plain breadcrumbs (optional binder) → use 1 beaten egg (if not vegetarian) or 2 tbsp instant mashed potato flakes for a gluten-free binder (noticeably-different)

  Noticeably different

Nutrition

Per serving · estimated

270

Calories

5 g

Protein

36 g

Carbs

11 g

Fat

4 g

Fibre

4 g

Sugar

350 mg

Sodium

FAQ