Main Course: ‘Bubble and Squeak’ Cakes
This simple dish is a wonderful way to ‘fry-up’ leftover potatoes and veggies from last night’s supper. Bubble and Squeak is a British recipe named after the sound it makes while sizzling in the pan.
- 4 medium leftover potatoes, peeled and mashed
- 1 cups cooked veggies like cabbage/carrots/Brussel sprouts/peas, chopped or mashed (your preference)
- 1 teaspoon mustard
- 2 teaspoons onion powder
- ¼ teaspoons salt
- 2-3 tablespoons flour
- 3 tablespoons vegetable oil
Directions for Preparation
- In a large bowl, combine the mashed potatoes with the vegetables and the onion powder until everything sticks together.
- Stir in the mustard, onion powder and salt.
- Shape into 8 round cakes and place on a plate.
- Dust the cakes with flour. Turn each cake and repeat.
- Heat the oil in a large frying pan. Before placing each cake into the pan, pat off the extra flour.
- Let fry for 5 minutes then slightly flatten each cake. Let cook another 2 minutes. Flip carefully.
- Cook for another 5 minutes or until golden brown.
- To cool, place on plate lined with paper towel.
These are a great addition to a camp breakfast since you can use up leftover potatoes from the night before and serve it alongside eggs. The cakes also freeze really well for use another time.