Bubble and Squeak is a traditional English dish made from the leftovers of Sunday dinner or Christmas dinner, with the main ingredient being the leftover potatoes and cabbage. It was a popular supper choice during World War II when food was short due to rationing.
This Sweet Potato Bubble and Squeak cake recipe makes for a nourishing supper dish and the perfect accompaniment for our delicious, hearty pies such as Steak and Ale or Chicken and Ham. Bubble and Squeak (or just ‘Bubble’ as its affectionately known) also makes a satisfying breakfast or brunch when served with a poached egg or some bacon!
Here’s the recipe…
450 g. potatoes, cut into chunks
300 g. sweet potatoes, cut into chunks
25 g. butter
1 leek, finely chopped
1 Garlic clove, crushed
200 g. Savoy cabbage, finely shredded
Good grating fresh nutmeg
2 tbsp. freshly chopped sage
1 Large egg, beaten
Sunflower oil for frying
Plain flour for dusting
Put the potatoes in a large pan of salted water, bring to the boil and simmer for 10-15 minutes until tender. Drain and leave to steam in the colander to dry out. Mash together roughly or put through a potato ricer.
Meanwhile, melt the butter in a pan and gently fry the leeks for 15 minutes. Add the garlic and fry for 1 minute. Tip into the pan with the potatoes.
Bring a large pan of salted water to the boil. Add the cabbage and cook for 2-3 minutes until tender. Drain well.
Add the cabbage to the potato mixture and mix together well with the nutmeg, sage and egg. Check the seasoning.
Divide the mixture into eight balls then flatten into cake shapes. Chill for 30 minutes.
Heat the oil in a large pan to the depth of 2-3cm over a medium heat. Dust the bubble and squeak cakes with flour. Fry for 3-5 minutes per side until golden brown and piping hot. Enjoy!
You can order our award winning pies to compliment your Bubble and Squeak cakes to Click and Collect from your local Turner’s Pies store or to be delivered straight to your door with our Pies by Post service.