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Easy Baked Bubble and Squeak recipe below
Although pan fried ones are delicious, I prefer to make baked ones because they have got very little hands on time while I can get on with other dishes. Many supermarkets, including Waitrose, Tesco, Morrisons, Lidl, Asda, Sainsbury’s and M&S sell frozen bubble and squeak cakes that you can bake or air fry. However, making them at home is so much cheaper, even if its from scratch or leftovers with fresher and better-tasting results! To make these bubble and squeak patties, you’ll need only 5 minutes of hands-on time to prep from the leftovers of Christmas Dinner, slightly longer if you are making from scratch. You just need to combine the ingredients, with a few more for flavouring, shape in to patties and cook. How simple it is, isn’t it! Mix the mashed potatoes with the sautéed onion, garlic, and leftover cooked veggies (carrots and cabbage). Roll into balls, flatten, and shape into patties. Then dust the bubble and squeak cakes in plain flour and Place on a baking dish. Bake at 200C for 30-35 minutes or until golden and crispy or air fry the bubble and squeak for convenience. Serve hot and enjoy!
How to make Bubble and Squeak cakes in a pan?
Yes, it’s super easy! Simply heat some oil or butter in a pan, then add your shaped Bubble and Squeak cakes. Fry them for about 4-5 minutes on each side until they’re golden and crispy.
How to freeze Bubble and Squeak cakes?
After shaping the bubble and squeak into patties and dusting them with flour, set aside the ones you want to save for later. Place them in a freezer-safe container, label, and store them in the freezer. When you’re ready, simply cook them—it’s almost as good as making them fresh, and super convenient for a quick meal!.
Can You Cook Bubble and Squeak From Frozen?
Yes! It’s actually really easy to do, so no need to worry 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. Bake the frozen bubble and squeak cakes in a preheat the oven at 200°C (400°F) for 25-30 minutes minutes or until crispy and golden. When using leftover Christmas dinner ingredients, I add roasted veggies from my Christmas traybake. Other times, I mix in greens, roasted broccoli, air fried cabbage steaks, carrots, peas, Brussels sprouts, or whatever leftover veg is at hand. But feel free to get creative! Try adding carrots, Brussels sprouts, parsnips, sweet corn, diced sweet potato or sautéed leeks. Add fresh herbs like green onion, or chives.
Tips to make the best bubble and squeak cakes
Always make sure there are more mashed potatoes than vegetables in the mixture. This is essential for the cakes to hold their shape and not fall apart. If the cakes still aren’t retaining their shape, add some mashed potato flakes. They’re great for thickening any mashed potato dish, like Indian aloo tikki. If you don’t mind using an egg, adding one to the mixture can help bind the ingredients together effectively. Experiment with additional flavorings for variations. For a cheesy bubble and squeak, try adding grated cheddar cheese.
Other ideas I enjoy:
For brunch, pair with tomatoes, air fried mushrooms, baked beans, air fryer sausages, and fried eggs For a quick snack, it’s always with tomato ketchup, but my family loves HP sauce—such a British classic! As a side with a holiday roast. Inside a wrap or burger bun - so good! With a drizzle of onion gravy or mushroom gravy.
Storing leftover bubble and squeak cakes
In the fridge: Store any leftovers in air tight container in the fridge for up to 3 days. Reheat in a pan or oven for crispy cakes or in the microwave. In the freezer: Cool the bubble and squeak cakes and transfer to freezer safe container, label and store in the freezer for later use.
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