Bubble and squeak cakes with Brussels sprouts recipe
These bubble and squeak cakes are great to make if you have leftover mash, but just as easy to create from scratch. Use floury potatoes, shredded Brussels sprouts, flour and seasoning to make your patties then lightly fry in oil until golden and crispy. Serve with a side of bacon and a runny poached egg, if you like.
See method- Serves 12
- 5 mins to prepare and 30 mins to cook
- 153 calories / serving
Ingredients
- 1kg (2lb) floury potatoes, such as King Edward or Maris Piper, peeled and quartered
- sea salt
- freshly ground black pepper
- 500g (1lb) Brussels sprouts, cooked
- 40g (1½oz) butter
- 50g plain flour
- olive oil, for shallow-frying
- bacon, to serve (optional)
Each serving contains
- Energy
- 640kJ 153.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 2g
of the Reference intake
Carbohydrate 18.5gProtein 2.5gFibre 3.9g
Method
- Boil the potatoes in a pan of salted water for 15–20 minutes until tender. Meanwhile, finely shred the cooked Brussels sprouts.
- Drain the potatoes and mash thoroughly using a potato masher. Return to the pan and stir over a low heat for 1-2 minutes to dry out. Add the butter to melt and mix well, then take off the heat.
- While the potatoes are still warm, mix in the shredded Brussels sprouts. Season well with salt and pepper. Tip the flour onto a plate and season with a pinch each of salt and pepper. Shape the potato and sprout mixture into 10–12 patties and lightly coat with the seasoned flour.
- Heat 5mm (¼in) olive oil in a large frying pan. In batches, fry the cakes for 2 minutes on each side, until golden. Drain on kitchen paper, sprinkle with a little salt. Serve with bacon and egg, if you like.
- See more Leftover recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
