Bubble and Squeak Cakes: A Classic UK Leftover Recipe

Bubble and squeak cakes are a British way to turn leftover mashed potato and cooked cabbage into crisp, golden patties with soft centres. They are simple to fry in a pan and work as a hearty breakfast, side dish or easy supper; the exact vegetables vary between households and regions.

Ingredients

2 cups (450 g) cold mashed potatoes
1½ cups (225 g) cooked cabbage, finely chopped and squeezed dry
½ cup (75 g) cooked carrots or Brussels sprouts, finely chopped (optional; use extra cabbage if you prefer)
2 tablespoons (30 ml) milk, only if the mash is very stiff
½ teaspoon (3 g) fine salt, or to taste
¼ teaspoon (1 g) ground black pepper
2 tablespoons (16 g) plain all-purpose flour, plus a little extra for shaping
2 tablespoons (30 ml) vegetable oil
1 tablespoon (14 g) unsalted butter

Instructions

Prepare the vegetables. Finely chop the cooked cabbage and any extra vegetables. Press the cabbage in a clean tea towel or squeeze it firmly by hand to remove excess water; wet vegetables can make the cakes loose and difficult to brown.
Mix the filling. Put the cold mashed potatoes, cabbage, optional carrots or sprouts, salt, pepper and flour in a large bowl. Mix until evenly combined. If the mixture is crumbly or too stiff to press together, add the milk a teaspoon at a time. It should hold its shape without feeling wet.
Shape the cakes. Divide the mixture into eight equal portions. With lightly floured hands, form each into a patty about ¾ inch (2 cm) thick. Dust away any excess flour. If a patty cracks, press it back together rather than adding more liquid.
Fry in batches. Heat the oil and butter in a large non-stick or well-seasoned frying pan over medium heat. When the butter has melted and is foaming gently, add four cakes, leaving room between them. Cook for 4–5 minutes on the first side, until well browned and crisp.
Turn and finish. Turn each cake carefully with a thin spatula and cook for another 4–5 minutes. Lower the heat if the outsides brown before the centres are hot. Transfer to a plate and keep warm while you fry the remaining cakes, adding a little more oil if the pan looks dry. Serve hot.

Tips

Start with cold leftovers. Chilled mash is firmer and easier to shape. Freshly made mash tends to be softer, so let it cool completely before mixing.
Dry cabbage thoroughly. This is the best way to prevent fragile patties. If using frozen vegetables, thaw them and squeeze out the water; if using raw cabbage, cook it first until tender.
Keep the heat moderate. A very hot pan can scorch the outside while the middle remains cool. Give each side enough time to develop a crust, and avoid moving the cakes before they release easily.
Adjust for your mash. Mashed potatoes vary in moisture and seasoning. Add milk only if needed, and taste the mixture before shaping if the ingredients are suitable to taste; leftover mash may already contain butter, milk or salt.

Serving Suggestions

Serve the cakes as part of a traditional-style cooked breakfast with fried or poached eggs, grilled tomatoes and baked beans. For a simple lunch or supper, pair them with a fried egg, a green salad or steamed peas, and offer brown sauce, ketchup or mustard at the table. They also make a useful side for roast meat or sausages, especially when the original vegetables came from a roast dinner.

For a crisp finish, serve straight from the pan. If cooking in batches, keep the first cakes on a rack in a low oven while the rest cook; placing them directly on a plate can soften their browned undersides.

Variations

Use different greens: Swap the cabbage for cooked kale, savoy cabbage or finely chopped Brussels sprouts. These are all practical choices for leftover vegetables; make sure they are tender and not watery before mixing.

Add onion: Mix in ¼ cup (40 g) finely chopped, cooked onion for a sweeter savoury flavour. Cook it until soft and let it cool before adding, since raw onion can remain sharp and release moisture.

Make them cheesy: Stir in ½ cup (50 g) grated mature Cheddar. The cheese adds richness and can make the mixture softer, so keep the cakes modest in size and turn them gently.

Make them vegan: Use oil instead of butter and check that the mash contains no dairy. The cakes hold together with potato and flour, so no egg is needed.

Oven-finish option: For less hands-on frying, brown the cakes in an oven-safe pan for about 3 minutes per side, then bake at 400°F (200°C) for 8–10 minutes, until hot in the middle. The crust may be less evenly crisp than cakes cooked fully in the pan.

Storage and Reheating

Cool cooked cakes promptly and refrigerate them in a covered container within 2 hours. They keep for 3–4 days in the refrigerator. Reheat until steaming hot throughout; for food-safety guidance, leftovers should reach 165°F (74°C), checked with a food thermometer. A frying pan over medium-low heat restores the crust well; turn once and allow several minutes per side. You can also use a 350°F (175°C) oven until hot, though the cakes may be less crisp.

To freeze, arrange fully cooled cakes in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C), or reheat from frozen in a moderate oven until hot all the way through. Do not leave cooked cakes at room temperature for more than 2 hours.

Frequently Asked Questions

Why are my bubble and squeak cakes falling apart?
Most often, the vegetables are too wet or the mash is too loose. Squeeze the cabbage dry, use cold mash, and add flour a little at a time if the mixture still will not hold together. Shape the patties firmly and turn them only after a crust has formed.

Can I make the mixture ahead?
Yes. Mix and shape the cakes, cover them, and refrigerate for up to 24 hours before frying. Chilling helps them firm up. Keep them refrigerated until you are ready to cook, and do not leave the mixture out for more than 2 hours.

Can I use fresh vegetables instead of leftovers?
Yes, but cook them first. Boil, steam or sauté the cabbage and other vegetables until tender, then drain and cool them well. Raw vegetables will not soften enough during the short frying time and can release water into the potato mixture.

Do I need to add an egg?
No. Properly chilled mashed potato usually binds the mixture well, and the flour helps it hold together. If the mash is unusually loose, add a little more flour rather than an egg, which can make the cakes softer.

Can I cook bubble and squeak cakes in an air fryer?
Yes. Lightly brush the shaped cakes with oil and arrange them in one layer in a preheated air fryer at 375°F (190°C). Cook for about 10–14 minutes, turning carefully halfway through. Air fryers vary, so check that the cakes are browned and hot in the centre.

What does “bubble and squeak” mean?
It is the familiar British name for a dish made from cooked potatoes and vegetables, often leftovers. The name is traditionally associated with the sounds the mixture makes while cooking, and recipes vary in their choice of vegetables and whether the mixture is fried as one large portion or individual cakes.

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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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