Cabbage and potato cakes i.e. bubble and squeak cakes is a very simple and cheap-to-prepare dish, that works well when served for dinner. The basis of this dish is boiled potatoes and cabbage combined with and spices. After thorough mixing, a vegetable mass is formed into balls and fried in oil. In England, this dish is of course well known as bubble and squeak, and the English often use leftovers to prepare it. Bubble and squeak cakes can be served by itself or with an addition of a side dish – fried eggs, poached eggs, grilled bacon, roasted sausage, tomato sauce or dill sauce work well. I recommend the following recipe for bubble and squeak cakes and I hope that you will enjoy them.
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Ingredients for bubble and squeak cakes.
- 250 g savoy cabbage
- 800 ml water
- 2 tablespoons of all-purpose flour
- 400 g boiled potatoes
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 teaspoon of dry dill
- oil for frying
How to make bubble and squeak cakes.
Clean the savoy cabbage, then chop it finely on a vegetable shredder or cut it with a knife. Put it into a pot, pour in the water, bring it to a boil and, from the moment it starts to boil, simmer it for 20 minutes. Next, pour the cabbage into a colander and let it cool down. Mash the boiled potatoes through a potato press, put them into a bowl and add the cooled cabbage, dill, pepper and salt. Form medium-sized balls of the vegetable mass, roll them in flour and flatten them slightly in the palm of your hand. Pour the oil into a frying pan, heat it up and once hot, place the bubble and squeak cakes in. Fry over a medium heat until the cakes are lightly brown on both sides.
Good to know when making bubble and squeak cakes.
From the given amounts of ingredients, you will get 8 pieces of medium-sized cakes.
I boiled the potatoes until soft for 20 minutes. I didn’t add any salt. An alternative to boiled potatoes could be baked potatoes, which are best to be baked with their skin on.
You can replace the savoy cabbage with regular cabbage or Brussels sprouts.
After pouring the cabbage into a colander, I let it completely cool down, and before adding it to the potatoes, I lightly squeeze the excess water from it.
In this dish, I recommend using floury potatoes, such as, for example, breeze or grace.
Do you like dishes made with cabbage? If so, try our recipe for Lazy cabbage rolls.
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