Inspired by my popular bubble and squeak bake and my mother in law treating me to Mary Berry’s new foolproof cookbook!
All Recipes/ Dinner
Bubble and Squeak Potato Cakes
Bubble and Squeak Potato Cakes
Ingredients
- 1kg baking potatoes
- 2 carrots, finely diced
- ½ Savoy cabbage, shredded
- 6 Brussels sprouts, sliced
- 25g unsalted butter
- 50g mild cheddar cheese, grated
- 1 tablespoon Dijon mustard
- 50g plain flour
- 1 tablespoon vegetable oil
Instructions
1
In a saucepan of boiling water, cook the potatoes and carrots for 20 minutes
2
In the meantime, cook the shredded cabbage and Brussels sprouts in another pan of boiling water for 6 minutes, before draining and rinsing through in cold water to cool - use your hands to drain any excess moisture once the cabbage has cooled
3
Once the potatoes and carrots are cooked, mash them with the butter and stir the cabbage, cheese and mustard through the mash
4
When cool enough to handle, shape the mash into 8 evenly-sized cakes and then coat fully in plain flour
5
n a large frying pan, heat the oil over a medium heat and then turn the heat up to fry each cake over a high heat for 3 minutes on each side
6
Place your cooked cakes onto a plate lined with kitchen paper to absorb any excess oil
7
Serve once cooled.
Notes
Adding diced cooked ham would also work well in this dish.
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