Bubble & Squeak Patties

Today, we are going to dive into the delicious world of comfort food with a classic British dish that's sure to make your taste buds sing & evoke some nostalgia: Bubble and Squeak Patties. 

These humble yet oh-so-satisfying patties are the perfect solution for those leftover veggies in your fridge. Whether you're a fan of traditional British cuisine or just looking for a scrumptious way to use up those odds and ends, I will guide you through how to make this classic dish.

I think a roast dinner has to be one of the tastiest meals ever. Tender meat, crispy roast potatoes, a Yorkshire pudding, loads of veg like roasted carrots and green beans, ( I even love Brussels sprouts with bacon!) All served with lashings of gravy! I’m salivating just thinking about it.

But here's my little secret: when I make a roast dinner, I always cook up double the amount of potatoes and veggies that I actually need. Why? Well, so I can make up these delicious bubble & squeak cakes for breakfast or brunch the next day! (While we are talking about breakfast you HAVE to check out these Biscoff overnight oats too!)

The whole family will love them! They make a great toddler food as all of the vegetables are hidden amongst the mashed potato. If you have fussy eaters the patties are soft and easy to eat. They are also bursting with flavour so the adults will love them as well!

🤔 What Is Bubble & Squeak?

It’s a funny old name, isn’t it? 

Traditionally bubble & squeak was a dish made of leftover meat, potatoes and vegetables, normally cabbage, all mashed together and fried. Nowadays, we normally leave out the meat and just use potatoes and a range of vegetables, depending on what you have leftover from your roast dinner.

According to Britannica, bubble & squeak originates from the sound of the ingredients “bubbling & squeaking” on the fire when they were fried.

It can be made into one big cake, almost like a frittata, simply fried together loosely in the pan or into little patties as I have done in this recipe.

🤔 How Can I Make Bubble & Squeak Allergy Friendly?

You would typically use egg and flour to bind the bubble and squeak mixture and coat the cakes before frying, which makes them unsuitable for vegans, those avoiding eggs, or following a gluten-free diet.

But guess what? I've got a solution! I swapped out the regular flour for a gluten-free alternative and completely ditched the egg ( just like I have in these eggless pancakes & vegan courgette fritters ). Believe it or not, as long as you handle the mixture gently, you won't even miss the egg.

Once you've shaped the mixture into patties, pop them in the fridge to chill. This will help them firm up before frying. Just handle them with care, and you're good to go!

• Leftover Potatoes - I prefer using leftover roast potatoes, however, you can also use leftover mashed potatoes too. If the mash is the creamy type with lots of added butter or cream, you may need to add some extra flour to the mixture as the moisture from the potatoes may cause the cakes to fall apart.
• Leftover Cooked Vegetables - I have used savoy cabbage and Brussels sprouts, but you can use any leftover veg like carrots, broccoli, parsnips, peas or green beans. Whatever you have left over, throw it in!
• Onion - This is chopped and fried before mixing with the vegetables to add flavour. You can use red onion too which will provide a slightly milder and sweeter taste.
• Dijon Mustard -The mustard adds a hint of tang to the cakes. I have used Dijon mustard as this has a milder flavour, however, you can substitute this for English mustard, just be aware that English mustard has a much stronger flavour. If you are allergic to mustard you can leave this out.
• Gluten Free Flour - Used to coat the patties before frying. This helps them stay together and not stick to the bottom of the pan, as well as helping to form a nice crust on the outside of the patty. I always use Doves Farm Freee plain flour, just use regular flour if you do not need the recipe to be gluten free.
• Olive Oil - This is used to fry the patties. You can also use vegetable oil or any other mild-flavoured oil.
• Salt & Pepper - If cooking for small children you may wish to leave out the salt.

Scroll to the recipe card at the bottom of the post for quantities.

⚡ Mix up the Flavour!

• Add Meat- Why not chop up some leftover roasted meat into small pieces and mash together with the mixture. Roast beef tastes particularly lovely in these cakes. Diced ham or crispy bacon is also delicious. 
• Add Herbs - Add some fresh chives or a little thyme to the cakes for a flavour twist.

💡 Tips & Tricks

• If you have time, put the patties in the fridge for at least 10 minutes before cooking. This will help them to firm up and keep their shape whilst cooking.
• Treat the cakes with love! They are quite delicate, so be gentle with them when handling and flipping over. Try to only flip them once!
• Make sure you use a nonstick frying pan, otherwise, no matter how careful you are, the patties will stick to the pan and crumble and that's no good for anyone!
• Ensure that the oil is hot before adding the cakes to the pan. A good way to test this is to drop a little crumb of the mixture into the pan and see if it sizzles.
• Don’t overcrowd the pan. You may need to fry these in batches, a couple at a time. If you put too many in, the steam gets stuck under the cakes at the bottom of the pan and they won’t crisp up.

🥡 How To Store

If you have leftovers they will keep in the fridge in an airtight container for around 2-3 days. Re-heat them in the oven at 180˚C for around 5-10 minutes until piping hot throughout. You can also re-heat the cakes in the microwave but this will cause them to go really soft and you will lose any crispness to the outside.

If you are adding leftover meat to the bubble and squeak cakes, I wouldn’t recommend re-heating them. They are best eaten straight away when cooked, as reheating meat twice is not recommended by the FSA 

The patties will also freeze really well. First of all, freeze flat on a cold baking tray for around an hour until frozen. This will ensure they keep their shape. The cakes can then be popped into a freezer bag for up to 3 months.

When you are ready to eat, let them thaw in the fridge overnight and reheat as above.