Bubble and Squeak (Fried Potato and Cabbage Patties)
Why this recipe works
- Crisp golden crust: Steam-drying the potatoes and cabbage removes excess moisture, helping the patties brown properly in the pan.
- Classic comfort food: Buttery mashed potato gives the patties a soft, satisfying centre, while cabbage adds a gentle savoury sweetness.
- Simple technique: The method uses straightforward boiling, mashing, shaping, and frying, making it accessible even for less experienced cooks.
Get the most out of this recipe
Authenticity notes
- Traditional British roots: Bubble and squeak is traditionally made with cooked potatoes and greens, often as a practical way to use leftovers. This version keeps the classic flavours but shapes the mixture into patties for easier frying.
- Patties or one large cake: Individual patties are easy to turn and serve, though bubble and squeak is also commonly cooked as one large pan-fried cake.
Texture tips
- Dry the vegetables well: After draining, return the potatoes and cabbage to the hot pot briefly so steam can escape. A drier mash gives a firmer patty and a better crust.
- Let the crust form: Once the patties go into the pan, avoid moving them too soon. A few undisturbed minutes helps the base set and brown evenly.
- Press firmly when shaping: Compact patties hold together better during frying and are less likely to break when turned.
Make-ahead tips
- Shape ahead: The mash can be formed into patties in advance and chilled until ready to fry. Chilling also helps them firm up.
- Reheat for crispness: A lightly oiled frying pan over a medium heat is best for restoring the crust. An oven at 200°C (390°F) also works well for reheating larger batches.
- Freeze cooked patties: Freeze the cooked patties in a single layer before bagging, then reheat from frozen in a 200°C (390°F) oven until piping hot.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut into even chunks. Shred the cabbage, discarding any tough core. Bring a large pot of salted water to the boil.
- Boil the potatoes for 12 to 15 minutes until very tender. Add the cabbage for the final 3 minutes so it softens but stays bright. Drain well, then return everything to the hot pot for 1 minute to steam-dry.
- Mash the potatoes and cabbage together until mostly smooth with a little texture. Stir in half the butter, then season with black pepper and a pinch more salt if needed. Shape into 4 thick patties and press firmly so they hold together.
- Heat the sunflower oil and remaining butter in a large frying pan over a medium heat. Fry the patties for 4 to 5 minutes per side until deeply golden and crisp, adjusting the heat so the butter does not burn. Serve hot.
Recipe notes
Tips
- For the crispest result, make sure the potatoes and cabbage are well drained and steam-dried before mashing.
- Press the patties firmly and avoid moving them for the first few minutes so a good crust can form.
Substitutions
- Replace sunflower oil with olive oil for a fruitier flavour.
- Replace unsalted butter with salted butter, then reduce the fine sea salt to taste.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat in a lightly oiled frying pan over a medium heat for 3 to 4 minutes per side until piping hot, or bake at 200°C (390°F) for 10 to 12 minutes. Freeze cooked patties in a single layer, then bag; reheat from frozen in a 200°C (390°F) oven for 18 to 22 minutes until piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Milk
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