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.
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.
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
- 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 Information
Yield 8 Serving Size ¼ recipeAmount Per Serving Calories 158Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 50mgCarbohydrates 28gFiber 3gSugar 2gProtein 4g
Grant says
I like a poached egg and hot chilli sauce with these!
Nicola says
After cooking these and letting them cool if I freeze them will I have to defrost before reheating to eat or can I cook from frozen?
Aimee says
Hi Nicola, I think you could cook them straight from frozen in the oven. You might need to give them 30-40 minutes though.
Nic says
Hi – i’m a huge fan of bubble and squeak, if there are no leftovers from a roast then I’m lost.
Can these be reheated in a microwave – thinking perfect xmas’y bring a dish for work but we dont have an oven?
Aimee says
Yes! I have reheated these before and it works well. Enjoy :)
Gwen says
Such a good idea, these look delicious!
Aimee says
Thanks Gwen! They are so ridiculously delicious!
Mariana says
How did I live until now without knowing about these delicious little cakes?!?!
Aimee says
I have no idea, Mariana. That’s no life at all. You must try some immediately!
Linda | The Baker Who Kerns says
These cakes look soo delicious! I love roast dinners as well and I always have leftovers. This is perfect for that!
Aimee says
Absolutely! Like I say, it’s almost my main reason for making roasts in the first place :-)
Laura says
Omg! My Mum I’d going to looove these :D nice & simple & easy for my poorly bod to eat, thank you :) xx
Aimee says
Glad to hear it, Laura! Let me know if you get to try it :D
Vicky says
I love these Aimee! Boxing Day Dinner is one of our favourites since we fry up all the left-over veggies in a pan but I’ve never baked them as cakes in the oven, I’ll have to try this idea.
Aimee says
Actually this was my first time baking instead of frying it too. I wasn’t sure how well it would work but was delighted with how it’s turned out! Such a lovely texture :-)