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A hand picking up a bubble and squeak patty from a plate full of them. Plate is garnished with a slice of lemon.
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5 from 2 votes

Bubble & Squeak Patties

These Bubble and Squeak Patties are a really tasty way to use up leftover vegetables and make a delicious brunch dish! This version is also egg and gluten free!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: lunch, Main Course, Side Dish, Snack
Cuisine: British
Diet: Gluten Free
Servings: 6 makes
Calories: 246kcal

Ingredients

  • 350 g (12 oz) leftover roast potatoes or leftover mashed potatoes
  • 200 g (7 oz) leftover cooked vegetables e.g Brussels Sprouts or cabbage
  • 1 medium onion finely diced
  • 50 g (⅓ cup) gluten free plain flour can use regular plain flour if not following GF diet
  • 1 teaspoon dijon mustard can be left out if allergic to mustard
  • olive oil enough to shallow fry the patties in
  • salt & pepper to taste

Instructions

  • Dice the onion into small squares and fry in a little oil in a frying pan on a low to medium heat for around 4-5 minutes, until it starts to soften and turns translucent.
  • Next, it's time to mash the vegetables. You can either put the potatoes and vegetables along with the cooked onion in a food processor and pulse until it has broken into smaller pieces but there are still lumps, or if you prefer to chop the vegetables manually or you don’t have a food processor, simply chop the potatoes and veg into small pieces and then place in a large mixing bowl and mash with a potato masher.
  • Add the mustard and salt & pepper to the mashed mixture. Using your hands, mould the mixture into 6 equal size balls.
  • Flatten the balls with the back of your hand and shape them into round patties.
  • Place the flour in a bowl and dip each patty in the flour, ensuring the patties are fully coated in the flour.
  • Tip: If you have time, leave the patties to chill in the fridge for at least 10 minutes to help them firm up. 
  • Add some oil to the frying pan and turn onto a medium heat ready for the patties.
  • Fry the cakes in a hot frying pan for around 4-5 minutes on each side until the outside starts to brown and they are warm throughout.
  • Serve immediately.

Notes

Tips & Tricks
  • If you have time, put the cakes 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.
Please double check all packaging for allergens.

Nutrition

Calories: 246kcal | Carbohydrates: 56g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 144mg | Potassium: 727mg | Fiber: 5g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 58mg | Calcium: 29mg | Iron: 1mg