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Bubble and squeak cakes with sausages recipe

Bubble and squeak cakes with sausages recipe

6 ratings

Make bubble and squeak with instant mashed potato and serve alongside pork sausages for a quick dinner that's sure to be a family favourite. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 513 calories / serving


  • 8 reduced-fat pork sausages
  • 160g pack instant mashed potato
  • 1 medium Savoy cabbage, trimmed and finely shredded
  • 1 tbsp olive oil, plus 1 tsp
  • 4 spring onions, trimmed and finely sliced
  • 15g fresh mint leaves, finely chopped
  • 50g 50% reduced-fat grated mature cheese
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    8g 41%
  • Sugars

    8g 9%
  • Salt

    2.1g 34%

of the reference intake
Carbohydrate 41.4g Protein 31.5g Fibre 7.5g


  1. Cook the sausages to pack instructions. Meanwhile, tip the potato sachets into a large heatproof bowl. Add a pinch of salt, some black pepper and 425ml boiling water and mix to combine. It should be smooth and creamy but firm enough so you can shape it into patties, so add 1 tbsp more water if it's too dry. Set aside.
  2. Cook the cabbage in a large pan of boiling water for 3-4 mins until just cooked. Drain well. Transfer a quarter to a clean, dry tea towel and pat dry. Return the rest to the pan, season, toss with 1 tsp olive oil and keep warm.
  3. Add the dried cabbage, spring onions, mint and cheese to the mashed potato. Divide the mixture into 4 and shape into patties. Heat 1 tbsp oil in a large nonstick frying pan over a medium-low heat. Add the patties and cook for 3-4 mins each side until golden, crisp and piping hot. Serve with the sausages and reserved cabbage.
See more Sausage recipes.

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