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Bubble and squeak potato cakes recipe

Bubble and squeak potato cakes recipe

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This classic English brunch dish is a hearty family favourite and the perfect way to use up your leftover mashed potato and cabbage. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 510 calories / serving
  • Dairy-free

Ingredients

  • 750g potatoes, cubed
  • 1 cabbage, shredded
  • 1 large onion, thinly sliced
  • 2 red chillies, seeded and finely chopped (optional)
  • 2 tsp olive oil
  • 300g unsmoked bacon chops
  • 2 tbsp squeezy honey
  • 1 X 420g can reduced-sugar baked beans

Each serving contains

  • Energy

    2140kj
    510kcal     26%

  • Fat

    16g 22%

  • Saturates

    5g 26%

  • Sugars

    21g 24%

  • Salt

    4.4g 73%

of the reference intake
Carbohydrate 61.6g Protein 24.3g Fibre 13.2g

Method

  1. Boil the potatoes for 15 minutes. In a separate pan, fry the cabbage and onion for 5 minutes then drain.
  2. Drain and mash the potatoes. Stir in the cabbage, onion and chillies. Shape into 8 cakes. Brush a large non-stick frying pan with oil and fry the cakes for 5 minutes on each side until crisp and golden.
  3. Grill the bacon for 3-4 minutes on each side and brush with honey a minute before they're done. Serve with the potato cakes and beans.

See more British classic recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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