Bubble & Squeak Cakes
★★★★★ Rating

Bubble & Squeak Cakes

These crispy bubble and squeak cakes are the perfect way to use up leftover mash and veg, finished with a drizzle of Woolf’s Kitchen Tamarind BBQ.

Dominique Woolf Dominique Woolf
FEEDS:
2

INGREDIENTS

  •  300g leftover mashed potato
  •  200g mixed cooked leftover vegetables (e.g. sprouts, carrots, parsnips, cabbage)
  •  Salt and pepper, to taste
  •  2 tbsp oil or butter, for frying
  •  2 egg
  •  2–3 tbsp Woolf’s Kitchen Tamarind BBQ sauce

SHOP THE RECIPE

TAMARIND BBQ
TAMARIND BBQ
£5.00

DIRECTIONS

  1. In a bowl, combine the mashed potato and leftover vegetables. Season with salt and pepper and mash lightly to mix.
  2. Shape into two small cakes.
  3. Heat the oil or butter in a frying pan over a medium heat. Fry the cakes for 3–5 minutes on each side until golden and crisp.
  4. In the same pan, add a small drizzle of oil and fry the egg to your liking.
  5. Serve the cakes topped with the fried egg and a generous drizzle of Tamarind BBQ sauce.
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