Vegan bubble and squeak is a British dish of mashed potato and cooked cabbage or other leftover vegetables, fried until golden and crisp. This version uses fresh vegetables for reliable results, with a little flour to help the cakes hold together; serve them hot for breakfast, lunch, or a simple supper.
Ingredients
- 1 lb (450 g) starchy potatoes, such as russets, peeled and cut into 1-inch (2.5 cm) chunks
- 2 tablespoons (30 ml) olive oil, divided, plus a little extra if needed
- ½ medium yellow onion (about 4 oz / 115 g), finely diced
- ½ small green cabbage (about 8 oz / 225 g), cored and finely shredded
- 1 medium carrot (about 3 oz / 85 g), peeled and coarsely grated
- ½ teaspoon fine salt, plus more for the potato water
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme, or 1 teaspoon (1 g) fresh thyme leaves
- 3 tablespoons (24 g) all-purpose flour, plus extra for shaping if needed
- 1 tablespoon (15 ml) unsweetened plant milk, only if the mixture is too dry
- 2 teaspoons (10 ml) lemon juice, optional
Instructions
- Put the potatoes in a saucepan and cover with cold water by about 1 inch (2.5 cm). Add a generous pinch of salt. Bring to a boil, then lower the heat and simmer for 12–15 minutes, until the chunks are easily pierced with a knife.
- While the potatoes cook, warm 1 tablespoon (15 ml) of the oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the cabbage, carrot, and 2 tablespoons (30 ml) water. Cover and cook for 6–8 minutes, stirring once or twice, until the cabbage is tender but not watery. Remove the lid for the final minute if liquid remains. Stir in the thyme, salt, and pepper, then take the skillet off the heat.
- Drain the potatoes thoroughly and return them to the warm pan. Let them steam-dry for 1 minute, then mash until smooth. Avoid adding butter or milk at this stage; a firm mash makes cakes that are easier to turn.
- Fold the cooked vegetables into the potatoes. Sprinkle in the flour and mix until evenly combined. The mixture should hold together when pressed. If it seems crumbly, mix in the plant milk a teaspoon at a time; if it feels wet, add flour 1 teaspoon at a time. Taste and adjust the seasoning, adding lemon juice if you want a brighter flavor.
- Divide the mixture into 8 portions and shape into cakes about 3 inches (7.5 cm) wide and ½ inch (1.25 cm) thick. If the mixture sticks to your hands, lightly dust them with flour. Set the cakes on a plate while you heat the skillet.
- Wipe out the skillet if needed and warm the remaining 1 tablespoon (15 ml) oil over medium heat. Cook the cakes in batches without crowding the pan, about 4–5 minutes per side. Turn them only when the underside is deeply golden and releases easily; lower the heat if they brown before warming through. Add a small splash of oil between batches if the pan is dry.
- Transfer the finished cakes to a plate and serve hot. If cooking in batches, keep earlier cakes warm in a low oven while the rest fry; avoid stacking them, which softens their crust.
Tips
- Use dry mash. Drain potatoes well and let them steam-dry. Excess water makes the mixture loose and the cakes more likely to fall apart.
- Make the vegetables tender, not soggy. Cabbage releases moisture as it cooks. Uncover the skillet at the end to evaporate any extra liquid before mixing.
- Turn gently. Let a solid crust form before flipping, and use a thin spatula. If a cake cracks, press it back together in the pan and let it cook a little longer before turning.
- Use leftovers carefully. Cold mashed potatoes and cooked vegetables work well, but season them to taste and make sure they have been refrigerated promptly. The mixture should be cool enough to shape and not overly wet.
Serving Suggestions
Serve the cakes straight from the skillet with vegan brown sauce, ketchup, or a sharp mustard. They also pair well with baked beans, sautéed mushrooms, or a green salad dressed with lemon. For a fuller meal, add roasted tomatoes or a side of peas. A spoonful of vegan yogurt mixed with chopped chives makes a cool, tangy topping.
Variations
Bubble and squeak is a flexible way to use cooked vegetables, and the exact mix varies. Replace some or all of the cabbage with cooked kale, Brussels sprouts, or broccoli, finely chopped and drained. For a sweeter note, use extra carrot or add a small amount of cooked parsnip. Fold in ½ cup (75 g) cooked peas after the vegetables leave the heat so they remain intact. For a savory, smoky edge, add ½ teaspoon smoked paprika. If using already salted leftovers, reduce the added salt and taste before shaping.
Storage and Reheating
Refrigerate cooked cakes in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat in a lightly oiled skillet over medium-low heat for about 3–4 minutes per side, until hot throughout and crisp again; an oven at 375°F (190°C) for 10–15 minutes also works. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Avoid relying on browning alone to judge the temperature.
You can freeze fully cooled cakes for up to 2 months, separated with parchment in a freezer-safe container. Thaw overnight in the refrigerator, then reheat as above, or reheat from frozen in a 375°F (190°C) oven until hot in the center. The crust may be less crisp after freezing, so finish the cakes in a skillet if desired.
Frequently Asked Questions
Why is it called bubble and squeak?
The name is associated with the sounds made as the ingredients cook in a pan. The dish is commonly linked with British home cooking and is often made from leftover potatoes and vegetables, though ingredients and shapes vary.
Can I make bubble and squeak with leftover mashed potatoes?
Yes. Use about 2½ cups (550 g) cold mash in place of the potatoes, then fold in the cooked vegetables and flour. Since leftovers can vary in moisture, add plant milk only if needed and add flour gradually until the mixture holds its shape.
Why are my cakes falling apart?
The mixture may be too wet, the cakes may be too thick, or they may have been turned before a crust formed. Drain vegetables well, adjust with flour, make evenly sized cakes, and leave each side undisturbed until golden and firm.
Can I bake these instead of frying them?
Yes. Arrange the cakes on an oiled baking sheet, brush or spray the tops lightly with oil, and bake at 425°F (220°C) for about 20–25 minutes, turning once, until browned on both sides and hot throughout. They will usually be less crisp than skillet-fried cakes.
Can I prepare the mixture ahead?
You can make the mixture up to a day ahead and keep it covered in the refrigerator, then shape and fry the cakes when ready. Refrigerate it within 2 hours of cooking the vegetables and potatoes. If it firms up in the fridge, let it sit for a few minutes while the skillet heats, then shape it.
Is bubble and squeak always made with cabbage?
No. Cabbage is common, but cooked greens and other leftover vegetables are also used. Keep the vegetables chopped and reasonably dry so they blend evenly with the potato and the cakes hold together.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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