BUBBLE CAKES RECIPES

Name: Bubble & squeak cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: British
Ingredients: 1kg floury potatoes, quartered (I use King Edward); 40g butter; 500g Brussels sprout, trimmed; 50g plain flour, seasoned with salt and pepper; olive oil, for frying

BUBBLE & SQUEAK CAKES RECIPE - BBC GOOD FOOD

Bubble & squeak cakes recipe - BBC Good Food image

Gordon Ramsay's scrumptious potato cakes are perfect for serving with your Boxing Day ham

Provided by Gordon Ramsay

Categories Dinner, Lunch, Side dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 5

Ingredients

1kg floury potatoes, quartered (I use King Edward)
40g butter
500g Brussels sprout, trimmed
50g plain flour, seasoned with salt and pepper
olive oil, for frying

Steps:

Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.
Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Cool, cover and chill or freeze. Will keep in the fridge for up to 3 days or freeze for up to a month.
Heat oven to 190C/fan 170C/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.

Nutrition Facts : Calories 268 calories, FatContent 15 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.11 milligram of sodium

BUBBLE & SQUEAK RECIPES - BBC GOOD FOOD

Bubble & squeak recipes - BBC Good Food image

Transform leftovers with our bubble and squeak recipes. Potatoes, cabbage and brussel sprouts make ideal ingredients for bubble & squeak cakes and more...

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "bubble cakes recipes"

VEGGIE BUBBLE & SQUEAK | JAMIE OLIVER VEGETABLE RECIPES

Bubble and squeak is a dish created out of leftovers and it’s become one of our great British recipes. The first recorded recipes for it were written in the early 1800s, when any roasted shredded meat or vegetables left over from Sunday’s dinner would be fried in the pan the next day to create this big and beautiful veggie patty. But it’s so damn good you shouldn’t have to wait for leftovers to enjoy it, so I’m giving you this recipe as a guide. As long as you use 60% potato, you can make the rest up using whatever you’ve got to hand – vegetables, crumbled chestnuts, herbs, crispy bacon or leftover meat. In the cockney cafés they call this ‘bubble’, and serve it alongside eggs for breakfast. Because it often sits in the pan for ages getting dark and crispy, it tends to take on a fairly dark grey and rather ugly colour, but ironically, those are often the tastiest bubble and squeaks of all.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 179 calories per serving

1. Peel and trim all the vegetables, cutting the root veg into 2.5cm dice.
2. Cook the veg in a large pan of boiling salted water for 10 minutes, or until they are all cooked through.
3. If you’re using swede or turnips, put them in about 5 minutes earlier than everything else as they take slightly longer to soften up. If using kale, just blanch this for a few minutes right at the end.
4. Once all the veg is cooked, drain and leave to steam dry for a few minutes.
5. Melt the butter and a lug of oil in a medium non-stick frying pan (roughly Put a medium non-stick frying pan (roughly 26cm–28cm) over a medium heat.
6. Pick and chop the herb leaves, then add to the pan with the cooked vegetables. Season well with sea salt and white pepper, then mash everything up in the pan.
7. Pat everything into a flat layer and cook for 3 to 4 minutes, or until a lovely golden crust starts forming underneath. Fold those crispy bits back into the mash, then pat and flatten down and repeat the process for about 15 or 20 minutes. Concentrate on building up flavours, character and crispiness.
8. Halfway through the cooking, flip it over using a fish slice, or like a pancake if you’re brave. If it breaks don’t worry, just push it back together.
9. Let it crisp up on the underside then nick a bit and taste it. This is the time to correct the seasoning. Once you’re happy, serve it with a blob of HP sauce and whatever else you fancy.

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BUBBLE & SQUEAK | JAMIE OLIVER RECIPES

I’ve always liked making this, since I was a kid. We’d have the pan going for well over an hour, slowly turning those precious leftovers into an incredible pile of gnarly, starchy, veggie gorgeousness. Good bubble & squeak is hard to beat.
From jamieoliver.com
Total Time 30 minutes
Calories 376 calories per serving

1. Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).
2. Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you’ve got. There’s no need to chop anything first, as now we’re going to mash it all up with a potato masher into a nice, flat, even layer.
3. Season well with sea salt and black pepper, and cook for 3 to 4 minutes, or until a lovely golden crust starts forming on the bottom.
4. Now we get into the rhythm of the secret to good bubble & squeak. Use a fish slice to fold those lovely crispy bits back into the mash, then pat and flatten everything down again. Let it crisp up again, then repeat the process, and – importantly – keep repeating it over a period of about 20 minutes, until it’s golden, super- crispy and delicious. About halfway through, nick a bit, taste it, and correct the seasoning if you need to. When it’s looking good, you can serve it right away, or you can leave it on the lowest heat for a while – the flavour will only improve.
5. You can serve this any which way you like – let’s be honest, it’s going to be amazing whatever you have it with. I like mine with fried eggs, a little lemon-dressed watercress and a few bombs of Piccalilli. Slices of leftover cooked ham are always going to go down a treat, too.

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Cuisine A
Calories 483.00kcal per serving

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