Using up your mashed potatoes and sprouts leftovers
Bubble and squeak is originally a British meal or snack made with the leftovers of the Sunday roast dinner. This is not a traditional bubble and squeak recipe.
This variation is of bubble and squeak cakes with sprouts instead of cabbage.
Normally bubble and squeak is made from boiled potatoes and cabbage which is fried together in a pan. Why is it called bubble & squeak? Because the cabbage makes some funny-sounding noises while it is being cooked.
This recipe is based on mashed potatoes and Brussels sprouts, with the sprouts replacing the cabbage. Because we do not often have cabbage with our Sunday lunch (no reason why) we never have any leftovers.
And though we hardly ever have sprouts left (because we all love them), we occasionally do, so this combination became more logical in our house. And a different alternative to using the leftovers in fried rice for example.
Quite often we have mashed potato leftover because it is sometimes difficult to judge how hungry everyone is around the table.
So we came up with this one. It is a pretty easy bubble n squeak recipe and tastes fabulous. This Wikipedia link will tell you a bit more about bubble and squeak.
Bubble and Squeak Cakes with Sprouts
You can eat this dish as a snack on its own or as a side dish to something else. The recipe below should make about 6 good sized bubble and squeak patties.
Because this recipe includes Brussel Sprouts it does have a slightly bitter taste of the sprouts. So make sure you serve up with a dish that will properly complement the bitterness.
I hope you get to try this recipe out. Let me know how you get on in the comments section below!
How to make bubble and squeak cakes
Bubble and Squeak cakes with sprouts
This simple recipe will give you an interesting and tasty accompaniment to any meat dish. Great for using up the leftovers from your Sunday dinner.
Ingredients
- 500g leftover mashed potato (make according to this recipe if you do not have leftovers)
- 1 Onion, chopped
- 1 tbsp Vegetable oil
- 300g Brussel Sprouts, (weight after cleaning and shredding)
- 1 tbsp groundnut oil
- 1 tbsp sesame oil
- Goose or duck fat for frying
- Salt and pepper
Instructions
- Chop the onion and fry it in a wok until it starts browning. Then add the sprouts, the sesame oil and groundnut oil to the pan.
- The cooking time depends on whether the sprouts have already been cooked. If they have, then just fry until they are slightly browned. If they are uncooked sprouts then fry them until they are cooked. Keep stirring all the time.
- When finished let the onion and sprout mix cool.
- Then add the mashed potato to the sprouts and mix well. Season with salt and pepper to taste.
- Then make the mix into a number of circular patties or cakes about 2 cm thick. You can make the cakes earlier and keep them in the fridge, covered with cling film, until you wish to eat them.
- Then add them to a frying pan with heated goose fat and fry for about 2-3 minutes on each side until brown on both sides, flipping once. Flatten them a bit now and again with a spatula.
Notes
What to serve with bubble and squeak? Serve as a side dish to accompany meat, or serve up as part of an English breakfast.
These pictures show the recipe as a side to my steak and ale pie with mushrooms.
