On those occasions that I cook a good old Sunday roast I try and ensure that I’ll have some vegetables left over to sautee the next day to go with some cold meat. Sometimes there just isn’t enough, so it’s good to have these stunning little cakes of ‘Bubble and Squeak’ in the freezer. Of course you can use leftovers, like my Brussels Sprouts with Pancetta, if you have them or just start from scratch, they will keep in the fridge for 2 to 3 days and freeze for up to a month.
They are a British staple and go brilliantly with any cold meats I especially love them with thick slices of cooked ham and a fried egg.
Serves 6-8 Gluten Free
- 1kg floury potatoes, quartered (I use King Edward)
- 40g butter
- 500g Brussels sprouts, trimmed
- 50g plain flour, seasoned with salt and pepper (use a gluten free alternative like Doves Farm Gluten Free Plain White Flour, for a Gluten Free Version of the recipe)
- olive oil, for frying
- 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
- 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 and 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, then refrigerate or freeze.
- When ready to use, heat oven to 190C/fan 170C/gas 5, reheat the cakes for 15 mins until hot through and crisp on the outside.
It’s supposedly called ‘Bubble and Squeak’ because it makes bubbling and squeaking sounds during the cooking process, although I’ve never heard anything other than a gentle sizzle….