Onion - Chopped and fried before mixing with the vegetables to add flavour.Leftover Cooked Vegetables - I have used cabbage and Brussel sprouts, but you can use any leftover veg like carrots, broccoli, parsnips, peas or green beans.I wouldn’t recommend using mash though if it is the creamy type with lots of added butter or cream, as this may cause the cakes to fall apart. Leftover Roast Potatoes - I prefer using leftover roasties, however you can also use leftover mashed potato.It can be made into one big cake, almost like a frittata, simply fried together loosely in the pan or into little patties like I have done in this recipe.
Nowadays, we normally leave out the meat and just use potatoes and a range of vegetables, depending on what you have leftover from your roast dinner.Īccording to Britannica, the name originates from the sound of the ingredients “bubbling & squeaking” on the fire when they were fried. Traditionally it was a dish made of leftover meat, potatoes and vegetables, normally cabbage, all mashed together and fried. My version is vegan, dairy, egg and gluten free too! Jump to:
They make a great brunch dish, as do my egg-free courgette & sweetcorn fritters. They are also packed so full of flavour that the adults will love them as well! The whole family will love these! They are a great toddler food as the veg is hidden if you have fussy eaters and are soft and easy to eat. The thing I always do when making a roast dinner, is make double the amount of potatoes and vegetables that I need, so I can make these bubble & squeak cakes the next day. Tender meat, crispy roast potatoes, a Yorkshire pudding, oodles of veg, like roasted carrots and green beans, then lashings of gravy! I’m salivating just thinking about it. I think a roast dinner has to be one of my favourite ever meals. A great way to use up those roast dinner leftovers, these Bubble & Squeak Cakes are made with leftover potatoes and vegetables and are also egg and gluten free!
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