Bubble and Squeak
Golden, crispy potato-and-cabbage cakes with a soft centre — the classic British way to turn Sunday roast leftovers into a cosy dish.
Ingredients
- mashed potato, cooled500 g
- boiled cabbage250 g
- onion1 pcs
- butter40 g
- oil1 tbsp
- salt1 to taste
- ground black pepper1 to taste
Instructions
Make sure the 250g of cooked cabbage is completely cooled and free of excess moisture; finely chop any large pieces.
Melt 20g of butter in a large frying pan over medium heat, add the finely chopped onion and fry for 3–4 minutes until soft, without browning.
Add 500g of cold mashed potatoes and the chopped cabbage to the onion, season with salt and black pepper to taste. Stir with a spatula so the mixture heats through evenly.
Cook the mixture for 8–10 minutes, turning it occasionally with a spatula, until the edges begin to turn golden.
Press the mixture into one thick cake about 20cm in diameter, or shape into 3–4 smaller cakes.
Add the remaining 20g of butter and 1 tbsp of oil to the pan, carefully place the cake(s) in and fry for 5–6 minutes, until the bottom is crispy and golden.
Flip the cake or cakes with a wide spatula and fry for another 5–6 minutes until crispy on the other side. Serve hot as a side dish or a meal on its own.
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