Baked Bubble & Squeak Cakes

The best way to use roast dinner leftovers! These bubble and squeak cakes are made with half potatoes & onion and half vegetables such as sprouts, cabbage, carrots and parsnips.

I have an obsession with roast dinners. They’re not just for Sundays or special occasions in my house, it’s quite a regular meal.

And when I do make a roast, I always make more than I need – that way I get to enjoy these baked bubble & squeak cakes the next day!

These make the perfect boxing day breakfast, for this reason.

They take just 5-10 minutes to prepare and make a delicious breakfast, brunch or as a side for dinner time. 

These cakes are, of course, delicious fried too. I choose to bake them not only because it’s a much healthier option but also it mean I can just bung them in the oven and forget about them for 25 minutes, instead of standing over a pan.

I recommend serving them with veggie sausages and some onion gravy for a proper meal, but are delicious just as they are with a bit of ketchup.

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📖 Recipe

Baked Bubble & Squeak Cakes

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

These baked Bubble & Squeak cakes are the most delicious way to use up leftover roast vegetables! Simply mash together, shape and bake.

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Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, diced
• Approx 500 g /1 lb leftover potatoes (mashed or roasted)
• Approx 150g/ 5 ½ oz leftover cooked vegetables (carrots, cabbage or Brussels sprouts etc.)
• Plain or gluten-free flour, for dusting
• Salt and pepper, to taste

Instructions

1. Preheat oven to 200c. and line a baking tray with paper or foil.
2. Heat 1 tbsp of the oil in a frying pan and cook the onion for 5 minutes on medium heat, until softened and browned.
3. 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.
4. Roll them into balls, then flatten them slightly before placing them on the baking tray. Brush with the remaining oil.
5. Bake for 25 minutes until golden brown and crispy.
6. Serve on their own, with a bit of ketchup or with some vegan sausages for a hearty breakfast.

Nutrition Information

Yield 8 Serving Size ¼ recipe
Amount Per Serving Calories 158Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 50mgCarbohydrates 28gFiber 3gSugar 2gProtein 4g

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