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
BUBBLE AND SQUEAK (POTATO CAKES)
Bubble and Squeak is a British classic, and an easy and flexible recipe. You can make it from scratch OR use up leftover veggies. Flavorful, colorful, fluffy, creamy and so good. Perfect for breakfast or brunch!EASY - The perfect recipe for leftover mashed potatoes or roasted potatoes. Very easy to make and customizable too. Perfect for beginners!US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
Provided by Dini from The Flavor Bender
Time 1h10m
Number Of Ingredients 9
Steps:
- If using raw carrots and cabbage - saute the raw carrots and cabbage in a pan for a few minutes until softened. You can also add peas and corn to this mix if you're using them. Set aside. If you are using leftover carrots and cabbage, this step is not required.
- Place the potatoes in a bowl. Add the spring onions, egg, salt, pepper, and butter, and mix to combine, while mashing the potatoes slightly. Make sure to leave some chunks of potatoes.
- Add the cooked vegetables to the potatoes and mix to combine. Taste and season to your taste.
- DIvide the potato mixture into 8 portions and flatten each portion to form an even patty. Set aside.
- Pour some oil to coat the bottom of a non-stick pan. Heat over medium high heat, and fry each Bubble and Squeak patty in the hot oil, until browned on both sides.
- The bubble and squeak patties are soft (esp if you use an egg), and will be delicate. Use a wide spatula to help flip them over without breaking them.
- Remove the browned bubble and squeak and place it on a wire rack in a warm oven to drain, and to keep it warm.
- Serve these with bacon, breakfast sausages or smoked salmon for breakfast or brunch (these potato cakes can be used as a substitute for English muffins).
Nutrition Facts : ServingSize 1 pattie, Calories 220 kcal, Carbohydrate 24 g, Protein 3 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 32 mg, Sodium 417 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 8 g
GORDON RAMSAY'S BUBBLE & SQUEAK CAKES
Make and share this Gordon Ramsay's Bubble & Squeak Cakes recipe from Food.com.
Provided by Miss V.
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
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 172.8, Fat 4.5, SaturatedFat 2.7, Cholesterol 10.7, Sodium 68.8, Carbohydrate 30, Fiber 4.8, Sugar 2.5, Protein 4.5
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
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