Bubble and Squeak Cakes
September 11th, 2008
Stumble it!
I’m going to England in three weeks, and I’m terribly excited. I’ve definitely got Britain on the brain. Since I’m also prone to thinking about food, I started to think about British food. And let me tell you, they sure have us beat when it comes to naming their dishes.
Bubble and Squeak? Come on, that’s brilliant.
This recipe comes straight from the BBC, except I veganized it and added a little something. Bubble and squeak doesn’t need to come in cake form, but when given the choice, I can’t see myself ever not wanting to make it this way. I mean, look at the adorable little cakes, full of squeaky goodness!
So, bubble and squeak, for those who aren’t familiar, is an English dish developed to use up your leftover veggies. The veggies are usually mashed potatoes and cabbage, fried up. Since the dish is designed for leftovers, pretty much anything goes. Carrots, brussels sprouts, seitan, tofu, squash, kale, collards; I imagine you could put anything you want in these, especially if you chop it up pretty small beforehand.
This version is simple: potatoes and brussels sprouts. If you’re unfamiliar with brussels sprouts (one of my all time favorite vegetables, believe it or not), go ahead and read this little sprout primer I wrote before shopping for them.
I think the potato is one of the best Leafy Green Delivery Systems around. If you’ve been meaning to eat more greens but haven’t figure out a way to do it, cook ‘em up, chop ‘em up, and add them to mashed potatoes. You will not be sorry. Give colcannon a shot, or try out this recipe for bubble and squeak.
I added Old Bay seasoning to these instead of plain salt, but you can use either one, or your favorite spice.
Bubble and Squeak Cakes
Makes 8 Cakes
1 kg (2+ pounds) Potatoes (I used around 10 red potatoes, any kind will work)
4 Tbs Earth Balance Margarine
400-500g (14-17 oz) Brussels Sprouts
1/2 Cup All Purpose Flour
Old Bay Seasoning (1/2 tsp and 1/4 tsp)
Oil for frying
Bring a large pot of well-salted water to a boil. Peel and chop potatoes into bite sized pieces. Smaller red potatoes need only be quartered. Add potatoes and boil for 12-15 minutes or until tender.
Meanwhile, chop the ends off the brussels sprouts and remove any bad looking leaves. When there is five minutes left of the potatoes, add the sprouts and cook for four minutes. After four minutes, remove them with a slotted spoon to a bowl filled with ice water to stop the cooking.
Drain the potatoes and return back to the hot (empty) pot you boiled them in. Turn the heat down to low and let the potatoes dry for 1-2 minutes.
While the potatoes are drying out, drain the sprouts and pat them dry. Shred them finely with a chef’s knife.
Add the Earth Balance to the potatoes and mash well. Mix in the sprouts and 1/4 tsp Old Bay seasoning (or salt) and taste for flavor, adding more seasoning if desired. Set aside until cool enough to handle.
Mix the 1/2 cup flour with 1/2 tsp Old Bay (or salt). Heat a large, cast-iron skillet over medium heat with 1/4″ oil in the bottom.
Break up the potato mixture into 8 rough patties.
Gently form each one into a smooth, hockey puck like shape. Dip the cake in the seasoned flour mixture. Be gentle, and do this for each patty.
Fry 3-4 patties at a time for 2-3 minutes a side, until golden brown. You may need to re-dip them in flour right before putting them in the oil, so keep it handy. Use two spatulas (or a spatula and a flat wooden spoon) to turn the cakes; you don’t want to splash hot oil all over yourself.
Place fried cakes on a baking sheet with parchment paper.
Serving
Preheat oven to 375º F.
Once all the cakes are fried, you can place the whole sheet of them in the oven for 15 minutes to re-heat and re-crisp them in time for your meal. You can also refrigerate them for up to three days (reheating in the same manner), or freeze them for a month.
I served mine with some lingonberry preserves (that I bought at Ikea. Shhh!), but cranberry sauce or your favorite gravy will go very nicely.
79 Comments
1. ellen | September 11th, 2008 at 4:24 pm
Mmm! I love bubble & squeak. My nannie used to make it with holiday leftovers. That was the only way I would eat brussels as a kid. Now they’re one of my favorites :) Have fun in England!
2. VeggieGirl | September 11th, 2008 at 4:51 pm
Gorgeous.
Have fun in England!!
3. Liz C | September 11th, 2008 at 4:54 pm
Oooo… I could do that with my colcannon recipe too! Great idea! I do still need to make my peace with brussels sprouts, tho.
4. A-K | September 11th, 2008 at 5:00 pm
Bubble and Squeak is awesome! Funny, I just re-opened my very own jar of lingonberry preserves this afternoon and was thinking about using it very soon.
5. alice | September 11th, 2008 at 5:16 pm
You think bubble & squeak is funny… try >a href=”http://en.wikipedia.org/wiki/Spotted_Dick”>spotted dick.
Would have to veganise suet though. I’m sure a steamed other fat-based pudding would do (and that’s pudding in the UK sense, as it a sort of cake/ dumping, not pudding in North American sense as in gloopy dessert).
Yorkshire Puddings are ace too, and great with onion gravy. Totally vegan-able. Its basically pancake mix baked in the oven.
6. B36Kitchen | September 11th, 2008 at 5:19 pm
Well I love potatoes and I love brussels sprouts so I’m super excited about this recipe!
7. Amit | September 11th, 2008 at 5:33 pm
That looks really yum.
8. Shelby | September 11th, 2008 at 6:00 pm
They look so good! I love the name too =)
Have fun in England…lucky duck!
9. Tofufreak | September 11th, 2008 at 6:05 pm
mmmm looks sorta like croquettes (sp?) but yea.
have fun in england!
10. Sam | September 11th, 2008 at 6:20 pm
Well, I just finished eating my two free samples. They were delicious (with both lingonberries and ketchup as dips). The only think I would change would be to add MORE Brussels sprouts. You can never have enough Brussels sprouts.
11. Janet | September 11th, 2008 at 6:33 pm
We love this!!!!!!
Have not had it in ages!
Great photos and thanks for bringing back yummy memories!
12. Laura | September 11th, 2008 at 6:35 pm
Those look so good! I had never heard of bubble and squeak before. They remind me of arancini a bit.
13. mi | September 11th, 2008 at 6:36 pm
they look gorgeous! i live in london, if you need any tips on where to go for veg/vegan food, i do have a 2008 edition of the vegetarian giude to london that is very good!
14. Erin | September 11th, 2008 at 7:21 pm
I love brussels in any form, these sound delicious! I hope your trip is fabulous.
15. andrea. | September 11th, 2008 at 7:31 pm
Yum! You should try bubble and squeak (or these cakes) with caraway seeds — it’s the best!
16. Jay | September 11th, 2008 at 8:09 pm
If you wrote a cook book, I would buy it.
Your creativity and talent appears to know no bounds.
Can’t wait to see your next d.e.l.i.c.i.o.u.s. creation.
17. Meg | September 11th, 2008 at 9:36 pm
Oh my god. Marry me! I can’t wait to try these! :D We have TONS of leafy greens from my parents’ garden that we need to use up, this looks perfect!
18. Megan D | September 11th, 2008 at 10:43 pm
I toured London as a veg and would love to pass on a recommendation: Sausage and Mash (S & M) there are several but one in Notting Hill, go there during the NH outdoor market. You’d never guess but they have several types of vegan sausage and gravy to choose from, but it’s mainly a meaty place.
19. Tree | September 11th, 2008 at 11:35 pm
These look good enough to make me wanna eat my brussels sprouts!
20. monica | September 11th, 2008 at 11:57 pm
You know, I live in London and I’ve never once seen Bubble & Squeak on the menu ANYWHERE. Which is too bad; it’s one of the few “traditional” foods that are veggie. Where are you going on your trip?
21. veganlinda | September 12th, 2008 at 12:29 am
I will have to make these for my English friends the next time we have them over. Looks great!
BTW, check out my blog for an award if you are in the mood.
http://veganlinda.blogspot.com/2008/09/blog-awards.html
22. Nicole L. | September 12th, 2008 at 12:54 am
So cute! Say, would these turn out if you just baked them in a greased tray? Usually, the combination of frying (other than, say, stir-frying) and myself results in lots of messes and burns. It’s the one kitchen technique I just don’t seem to get.
23. Rachael | September 12th, 2008 at 2:25 am
First of all they are gorgeous. 2nd I love sprouts of the Brussels. And lastly I can finally have a cake that is not a faux crab thang, but something unique unto itself!
24. meghan | September 12th, 2008 at 5:05 am
who knew british food could look/sound so delicious!
yum.
25. Suzanne | September 12th, 2008 at 5:57 am
Truly amazing! We’re trying these this weekend!
26. Katie | September 12th, 2008 at 6:47 am
Yum! These looks great and like so much fun to make!!
27. emma | September 12th, 2008 at 7:31 am
woohoo! proper english food… yet i’m a disgrace to say that i’ve never actually had bubble and squeak! my boyfriend will thank you for his recipe though because he LOVES it, and has only recently gone vegan. where abouts in england are you visiting? if by any slim chance you’re coming up north to manchester i can give you lots of tips on ace places to eat :) emma xx
28. Janet | September 12th, 2008 at 7:38 am
Love the new look to your blog:)
29. Amalia | September 12th, 2008 at 7:41 am
Dear Lola, I read a few recipies from your blog and I like them very much. Congratulations for your blog is very nice and interesting. I invite you to see my blog ( sorry is only in romanian, but you can translate in english with google). I will add you on my list with favourite blogs. Many kisses and a happy weekend ! :)
30. tribegirl80 | September 12th, 2008 at 9:59 am
I freakin’ worship this blog!!
I’m still hoping for your book
31. Mrs.Sound | September 12th, 2008 at 12:27 pm
Wow! Great idea that to veganizing the recipe that you got from BBC. Great!
http://www.foodista.com
32. Vanessa | September 12th, 2008 at 3:11 pm
I too live in London and if you are headed out that way I highly recommend 222 Veggie Vegan http://www.222veggievegan.com/. It’s located in West London– closest tube stop is west kensington– walk down North End road a little ways until you find the restaurant. It’s the only all vegan restaurant I know of in London and the food is amazing. It’s where I learned to make a fantastic vegan quiche from. Also if you want to try a fantastic Indian meal I can recommend one that has amazing vegetarian food (though not too many vegan options) http://www.k-a-r-m-a.co.uk/ Slightly fancier but reasonably priced for London and amazing food. Have a great trip!
33. Bianca- Vegan Crunk | September 12th, 2008 at 4:34 pm
They do have us beat with the names! I wonder why it’s called bubble and squeak though….could it be because cabbage gives you gas. And makes you, um, bubble and squeak? I dunno, just a theory.
Your cakes look soooooo good!
34. Josie | September 12th, 2008 at 9:05 pm
Those are gorgeous and sound delicious! Maybe the bubbling and squeaking don’t sound so delicious, though.
Have a good time in England!
35. Meredith | September 12th, 2008 at 9:32 pm
We have Bubble’nSqueak after every major holiday. No cakes are made out of it . . just one huge pan.
For those of you wondering why it’s called Bubble’nSqueak . . it’s because it does just that while you’re cooking it. The trad. way of making this dish is to make one large ‘cake’ in the pan, and then cut it in pie-like slices. And while it cooks, the air tries to escape . . but because the spuds are so dense, the air has a bit of a time escaping! So it bubbles . . and squeaks! :)
Have a fantastic time in London. :)
36. Melody S. | September 12th, 2008 at 9:35 pm
Wow that is is uncanny. I was planning to make Bubble and Squeak this week. Now I can make these adorable mini ones instead. Have fun on your trip!
37. munin_and_hugin | September 12th, 2008 at 11:27 pm
Considering your penchant for miniature desserts, I thought you would like what I found on Amazon. A miniature cheese cake pan. It looks like a muffin tin, but has the removable bottoms that are so handy with tart tins. It’s made by Norpro. And I want one :)
38. Valerie | September 13th, 2008 at 10:38 pm
Memories of my nana have come looming; she made bubble and squeak a lot when I was a child. I like the idea of the little cakes, and I’m going to try making these. I’ve never heard of Old Bay Seasoning; not sure if you can get it up here in Canada. Will look for it.
39. maria | September 14th, 2008 at 1:18 pm
Oh dear!
London calling, then?
You might want to try the new SAF that opened in the east or one of my easy favourites Mildreds, in Soho. For a quick bite, Alara in bloomsbury. And for a dirty, alternative but purely vegan spot, Pogo Cafe, in Hackney.
Best luck there (and take an umbrella)
40. Rachelle ~ "Mommy? I'm Hungry!" | September 15th, 2008 at 12:51 am
Oh such beautiful photos you have! These look delicious and would be a great side dish. Great site!
41. Sheena | September 15th, 2008 at 2:53 am
Hi! I LOVE LOVE LOVE your blog! I don’t know if you do them or not, but I gave you one of those blog awards that get passed around. :) Thanks for all the great recipes! ciao!
42. Jeni Treehugger | September 15th, 2008 at 11:26 am
I’m sad enough to know where the name originated from. It’s from the noise they make when they are being cooked – though it’s more of a sizzle and pip if you ask me.
FAB looking food – I’m relatively new to your blog but I will be popping in on a regular basis for sure.
:)
43. Kristi | September 15th, 2008 at 11:57 am
This reminds me of the old Disney movie, Bednobs and Broomsticks. Have fun in England.
44. AlmostVegetarian.com | September 15th, 2008 at 2:46 pm
Serendipity! I was just trying to explain to the husband what bubble and squeak is (“No, dear, it’s certainly not THAT!”). now I have a picture. AND a recipe.
Life is good sometimes.
Cheers!
45. Laura | September 15th, 2008 at 6:29 pm
I made some of these last night. I found some packaged “broccoli slaw” on sale at the market (shredded broccoli stems, cabbages, and carrots) so I used that instead of shredded brussels sprouts. Turned out great with a little ketchup and a side salad! I also made my own Old Bay substitute (found a recipe online… it includes basically every spice in my cabinet!) which smells delightful.
46. Alison | September 16th, 2008 at 5:45 pm
Love this recipe. Enjoy Enland, I’m missing it after returning 2 weeks ago!
47. bee | September 17th, 2008 at 12:18 am
my fav british name for a dish is ’spotted dick’. :D delicious too.
48. asmith80 | September 17th, 2008 at 2:32 am
mmmmmmmm potatoes and lingenberry jam… making me so hungry… have to find some somewhere for sure
49. katin from Spring Partners | September 17th, 2008 at 6:39 am
Hi Lauren – I made these last night! They were so yummy, although I have to admit that mine did not look as pretty as yours. I paired the cakes with some lemony broccoli, which complemented the flavors really well! My husband even said he wants to make them again with some black beans & corn, then serve with salsa & avocado…
We’ll all be enjoying the leftovers at work this morning – they’re kind of like extra yummy hashbrowns!
50. christina | September 17th, 2008 at 11:21 am
can i mix yukon and red potatoes for this recipe?
51. A. | September 18th, 2008 at 8:33 pm
AAH! I made these tonight, but used squash vines instead of sprouts. I sauteed the leaves with budda and garlic and added them to the mashed potatoes, and use a little nutritional yeast in the flour since I didn’t have Old Bay. This is my favorite cooking blog, and where I get the majority of my new recipes from. Thank you!!! They’re totally delicious by the way. I’m eating them southern with some spicy mustard.
52. Julie | September 19th, 2008 at 11:55 am
That’s great that you’re coming to England!
Do check out our vegan London website at
http://www.veganlondon.co.uk
Love your blog!
Julie
53. Alison Arians | September 20th, 2008 at 6:18 am
A perfect recipe to highlight our local Alaskan ingredients right now! What fun! I’m a bit too lazy to make the cute little “cakes” version, but this post (and the beautiful photos) inspired me to invent my own take on this recipe! Bubble & Squeak, Deconstructed. I made garlic-roasted potatoes to eat alongside savory sauteed cabbage & onion with dill (with optional mushrooms). Yummy! Thanks for the inspiration. Check out my version + photo on my new blog, if you’d like!
http://www.alisonslunch.com/index.php/site/bubble_squeak_deconstructed/
Cheers, and thanks for the great idea! Have a great trip, and come back with lots of new recipes!
Alison
54. Stephenie Creegan | September 20th, 2008 at 12:19 pm
I love this recipe! Thank you for posting it. I’m reviewing your bubble and squeak recipe on my blog, but giving you props.
55. bart | September 21st, 2008 at 3:37 pm
LOVE your blog! every single thing has been delicious. and i hope you enjoy England… shockingly, we’re having a bit of sunshine at the moment!
If I were you I’d steer clear of Saf, it was such a disappointment when we went – all style, no substance. but DO try Dragonfly Wholefoods in Highgate http://www.villagewholefoods.co.uk/foodhall.html
especially useful if you’re taking a trip to Hampstead Heath (which you totally should!)
56. sheppy | September 23rd, 2008 at 5:17 am
I’m from the UK and I love bubble and squeak, but only seem to have it around Christmas time and I don’t know why!!
We love your photography by the way, we’re a big fan of large high-quality food images as you might be able to tell by our website!
57. Rachelle ~ "Mommy? I'm Hungry!" | September 24th, 2008 at 12:14 pm
I made this last night -as you directed, and everyone loved! The kids love the name too. I will blog about this soon :)
Thanks!
58. Mama P | September 24th, 2008 at 11:37 pm
mmm, I made these tonight with orange cauliflower and some mozzarella and topped them with some fruity chutney…. really fab
59. Heather | September 25th, 2008 at 6:28 pm
These look amazing, I’ll definitley have to give this recipe a go!
60. Melissa | September 27th, 2008 at 2:37 pm
Yum! I wonder what it would taste like if you added sweet potatoes instead of red ones. Have fun in England!
61. Cookthink: Our Friends In&hellip | October 1st, 2008 at 2:25 pm
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62. Jessica | October 16th, 2008 at 8:38 pm
Just made these tonight. I used shredded cabbage instead of sprouts but it was excellent. Very much like hash browns, but ten times better. I paired it with super simple onion gravy — just flour, salt, and broth. Holy crap, it was so good.
63. Taylor | November 2nd, 2008 at 12:31 pm
I love these! My best friend hates brussel sprouts, but I convinced her to try these “cakes,” and she LOVED them. My grandma even asked for the recipie. Thank you! :)
64. jake | November 15th, 2008 at 3:47 am
i do not about cakes. but i like hands which are shown in the photos
65. in such a world – C&hellip | December 30th, 2008 at 8:37 pm
[...] 2: Bubble and Squeak cakes from Veganyumyum (with homemade Old Bay spice since I could not find it in stores), covered in Chickpea gravy from [...]
66. Karma Asian Cuisine | January 10th, 2009 at 2:09 pm
This dish looks great & amazing. Thanks for these beautiful photos , please keep up this great work
67. Sharky | January 13th, 2009 at 9:27 am
I used your recipe this weekend but substituted kale for Brussels sprouts, because we had kale that would otherwise be wasted. It worked very well. My cakes didn’t look as pretty as yours, but they sure were delicious. Thanks!
68. Cheerie-o and Pip Pip &la&hellip | January 27th, 2009 at 7:09 pm
[...] took a tip from Vegan Yum Yum and brought a bit of the home country, home. I made her version of Bubble and Squeak. If you have leftover brussel sprouts, this is the way to go. I love her recipes because [...]
69. Joanie Simon | January 28th, 2009 at 10:06 am
I made these last night, as per your recipe. They turned out amazing! Thanks :)
70. reilly | April 1st, 2009 at 11:51 pm
these are magnificent! my family loved them and i froze a few to eat as leftovers. this is the only way i’ve been able to stomach brussel sprouts (i’m trying to love them, really!)!
71. BethanyA | May 31st, 2009 at 3:13 pm
Would love too see all of you ‘merican vegan bloggers spotlight more on British food :)
72. Cody Peterson | August 23rd, 2009 at 8:46 pm
I made this tonight and loved them! Thanks for the recipe and the iphone app!
73. Blender Benefits | December 7th, 2009 at 9:33 am
I’m making these tonight and cannot wait. I haven’t had bubble and squeak in years. Thanks for sharing this. I’ll let you know how they come out.
74. Francine | December 9th, 2009 at 3:16 pm
thanks so much for this recipe. I tried doing bubble and squeak quite a few months ago, thought it would be easy as pie – just boil and mash the veg, but the mixture was sloppy and they turned out horrible. I wanted to try them again, as I think my kids will love them but have been too scared! I just found your recipe, and am so glad I did!! Now I know what to do and hopefully my mixture won’t be sloppy!
I am going to get that Iphone app now too!! Thanks again!!
75. Jared | January 31st, 2010 at 4:07 pm
yay! the first recipe i made off this blog and so good!
76. SB | February 21st, 2010 at 11:05 pm
Made it tonight, had it with Stonewall Kitchen’s Pomegranate Grille Sauce and was excellent!
77. Bonzai Thanksgiving: The &hellip | April 8th, 2010 at 12:49 am
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78. fancy bums bubble and squ&hellip | May 25th, 2010 at 5:19 pm
[...] 1) Cooking: Vegan Yum Yum. A really lovely blog and app full of vegan food. I’m not a vegan, but I maybe could be. Except for ice-cream. Cheese. Eggs. Right…anyway. I made Lolo’s (blog author) BUBBLE and SQUEAK. According to Wikipedia, and Cathlin you should know this, Bubble and Squeek is “is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The chief ingredients are potato and cabbage.” Here’s her picture (and mine looked just like these.) Delicious. Very filling. And I’m not worried that if you google Bubble and Squeak the second entry is a recipe from “TWO FAT LADIES BUBBLE AND SQUEAK”. Theirs has lard in it. [...]
79. How Do You Survive Withou&hellip | January 29th, 2012 at 12:11 pm
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