BUBBLE & SQUEAK CAKES
Gordon Ramsay's scrumptious potato cakes are perfect for serving with your Boxing Day ham
Provided by Gordon Ramsay
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.
- Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
- Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Cool, cover and chill or freeze. Will keep in the fridge for up to 3 days or freeze for up to a month.
- Heat oven to 190C/fan 170C/gas 5 (or if you've roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.
Nutrition Facts : Calories 268 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
BAKED BUBBLE & SQUEAK CAKES
These baked Bubble & Squeak cakes are the most delicious way to use up leftover roast vegetables! Simply mash together, shape and bake.
Provided by Aimee
Categories Savoury Breakfast
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 200c. and line a baking tray with paper or foil.
- Heat 1 tbsp of the oil in a frying pan and cook the onion for 5 minutes on medium heat, until softened and browned.
- Tip the onion into a food processor with the leftover potato and vegetables. Mix for a few seconds. The mixture should be chunky but should hold together when you shape them into patties.
- Roll them into balls, then flatten them slightly before placing them on the baking tray. Brush with the remaining oil.
- Bake for 25 minutes until golden brown and crispy.
- Serve on their own, with a bit of ketchup or with some vegan sausages for a hearty breakfast.
Nutrition Facts : Calories 158 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 recipe, Sodium 50 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BUBBLE AND SQUEAK CAKES
A classic British breakfast dish - belonging to the working class rather than the landed gentry - that traditionally had no fixed ingredients because it was made from whatever had been left over from a previous meal. Nonetheless, it usually included mashed potatoes and cabbage and/or leeks. I have fond childhood memories of eating Bubble and Squeak at friends' houses in England. This version I found on a 'Pan or Wok' recipe card from International Masters Publishers. In its ingredients, it certainly contains a few modern touches. Since this a traditional dish, and since there are so many variations, who's to say what's traditional? This particular recipe for Bubble and Squeak Cakes is delicious. I also like the idea of making individual cakes: so much easier to handle in the pan and everyone gets more of the browned crust. If you have not eaten Bubble and Squeak before, after making it once, go traditional and make it with whatever you have left-over. Although traditionally a breakfast dish, in 2005, I can imagine this dish being served at any time of the day or night. Not at your most elegant dinner party perhaps, but anywhere else. In posting it here, I've left the ingredients exactly as I originally found them on the recipe card. No herbs! No onions! No garlic! I confess I do add these. I've included a few suggested departures from the recipe in brackets within the instructions, and in the notes at the end. Recipes are not sacred texts to be revered; and traditional recipes like this one invite you to add your own personal touches and to vary them to satisfy your whims.
Provided by bluemoon downunder
Categories Breakfast
Time 40m
Yield 4 Bubble & Squeak cakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop the bacon; thoroughly wash and dry, then trim and finely slice the leeks; beat the egg; cut the mushrooms into quarters; cut the tomatoes in half; and finely shred the cabbage.
- Place the serving plates in a low oven so that they will be warmed when required.
- Heat 1 tablespoon of oil (less if the bacon is fatty; see notes below) in a heavy-based, non-stick pan, add the bacon pieces, fry for about 4 minutes, until crisp, then remove with a slotted spoon and drain on paper kitchen towelling.
- (Optional departure: If you want to add finely chopped onion and/or garlic, add them 1-2 minutes BEFORE adding the leeks to the pan.).
- Add the leeks to the pan and sauté for 2 minutes.
- Transfer the bacon and leeks (and onions & garlic) to a large bowl, add the mashed potatoes, cabbage and egg (see notes below), season to taste and mixing together with wet hands, shape into 4 round cakes, 10cm/4" across. (If you've been imprecise or overly generous in the quantity of some of the ingredients, you may well have enough for five or six cakes. You may also choose to make smaller cakes, but remember to then adjust the cooking time: they'll cook much faster, of course.).
- Heat the remaining oil in the pan, add the bubble and squeak cakes and cook for about 6 minutes on each side, or until golden brown. Remove the cakes from the pan and keep warm.
- Add the mushrooms and tomatoes to the pan and sauté for 4 minutes. (I add basil here, probably about 1 tablespoon of fresh basil)
- Place the bubble and squeak cakes on warm serving plates, top with the mushroom and tomatoes and serve immediately.
- Chef's notes: I always buy middle rashers and remove ALL the fat, so I do need a little oil, probably about 1/2 tablespoon. If you use streaky bacon, I can't see that you'd need much oil at all, if any, certainly not the full tablespoon specified in the recipe. Because I've usually been imprecise in my measurements of one or other or several of the vegetables, I usually add 2 eggs. If tomatoes are just not looking very good or you cannot find a flavoursome variety (isn't the tasteless tomato the bane of all our lives?) canned, drained tomatoes are fine.
Nutrition Facts : Calories 479.1, Fat 30.1, SaturatedFat 7.8, Cholesterol 94.6, Sodium 1055, Carbohydrate 30.7, Fiber 5.4, Sugar 6, Protein 22.7
BUBBLE AND SQUEAK CAKES
A cheerful breakfast of bubble & squeak cakes served with red onion gravy and a languid fried egg, let the joyous indulgence begin.
Provided by Sophie Dahl
Categories breakfast,brunch,Main,vegetarian
Time 1h20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Boil the carrot, parsnip, potato, celeriac, cabbage and kale in a pan of salted boiling water - and cook until they are very soft.
- Mash and smash your veg up so they are roughly combined - it's fine to leave chunks in it.
- Soften the leeks in a little butter and then mix these into the mashed veg. Season the mixture well with salt and freshly ground pepper.
- Divide the mash into 4 patties, like a hamburger. Refrigerate for at least 30 minutes while you make the gravy
- Remove the bubble and squeak from the fridge. Melt some butter in a frying pan and fry the cakes gently in the butter until browned and crisp on both sides.
- Heat a tbsp of olive oil in a frying pan and fry the onion until they are soft and slightly caramelised.
- Add flour to the onion and cook for a minute or two. This will thicken the gravy once the liquid has been added.
- Add the red wine and a couple of sprigs of thyme and on a high heat to reduce slightly. Bring to the boil and then simmer.
- Add the vegetable stock and a tsp of balsamic vinegar and leave the gravy to cook on a low heat.
- While the Bubble and Squeak Cakes are frying, check the gravy, and season.
- Melt a little more butter in another frying pan and fry your eggs (1 per person) season with salt and pepper.
- Serve two bubble and squeak patties per person with the egg on top and the gravy drizzled around the side.
BUBBLE AND SQUEAK
Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it's also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. -Tanya Aggett, Toronto, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper. , Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together. , In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.
Nutrition Facts : Calories 227 calories, Fat 16g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 239mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
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