These are so versatile and easily adaptable—while I like to keep the ratio at 75% potatoes and 25% vegetables, you can use whatever you have on hand, like cabbage, carrots, leeks, sprouts, or broccoli. The mentioned quantity is only a guide, so feel free to vary it with whatever is available. It’s incredibly simple: combine mashed potatoes, sautéed onions, cooked cabbage and carrots. Shape them into patties, and pop them into the air fryer. That’s it! The whole idea of bubble and squeak is to make potato cakes with leftovers—crispy on the outside, fluffy on the inside. Serve them with vegan sausages and butter braised savoy cabbage for a quick, satisfying dinner.
What is Bubble and Squeak?
The name comes from the “bubbling” and “squeaking” sounds made when the moisture from the potatoes and veggies sizzle in a pan. Traditionally fried, I love how air-frying makes these just as crispy, with less oil.
Tips for Perfect Bubble and Squeak Every Time
Use a large ice cream scoop to ensure even-sized patties that cook consistently. Make sure there’s more mashed potato than vegetables—this helps the patties hold their shape. If your patties are too soft, add mashed potato flakes for extra binding. They’re great for thickening any mashed potato dish, like Indian aloo tikki. You can also add an egg to help bind the mixture if you’re not a vegan. For a fun twist, try adding some grated cheddar for cheesy bubble and squeak!
What vegetables can I use?
You can throw in any veggies you like. My go-to mix is 75% mashed potatoes with 25% of sautéed cabbage, carrots, onions, and garlic. Leftover roasted Christmas veggies in a traybake, roasted broccoli, air fryer brussels sprouts, or roasted carrots also work beautifully. Get creative using different vegetables—add in sweet corn, tenderstem broccoli, leeks, turnips, or roasted parsnips! You can also mix in chopped fresh herbs or dried herbs like thyme, rosemary, oregano, or mixed herbs.
Can You Cook Bubble and Squeak From Frozen?
Yes! It’s actually really easy to do, so no need to panic if you realised you left them in the freezer. It’s actually not much different from thawed bubble and squeak. The only real difference is that it takes a bit longer, and that you need to take them out halfway through to separate them. Note that if you don’t want to use the air fryer, you can also cook frozen bubble and squeak cake on the the stovetop and in the oven. It’s easiest in the air fryer though! Air fry frozen bubble and squeak cakes at 190C for 22-25 minutes or until crispy and golden. Other Ways to Serve:
For me, it’s always tomato ketchup, but my family loves HP sauce—such a British classic! For brunch, pair with tomatoes, air-fried mushrooms, baked beans, air fryer sausages, and fried eggs. As a side with a holiday roast dinner. With a drizzle of onion gravy or mushroom gravy. You can also pair it with a dollop of sour cream and chives.
And of course, it’s perfect for Boxing Day, repurposing all those Christmas leftovers!
Storing Leftovers
In the fridge: Store any leftover bubble and squeak in an airtight container in the fridge for up to 3 days. Reheat them in a pan or air fryer to get them crispy again. In the freezer: For longer storage, freeze them and thaw overnight in the fridge before reheating.
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