Bubble and Squeak or Potato and Brussels Sprouts Cakes are a delicious side dish and perfect way to use leftover potatoes. These cakes are vegan and gluten-free and can be made with variety of leftover vegetables and different spices.
If it Bubbles and it Squeaks, then what is it? I think this is they funniest name I've ever heard. Bubble and Squeak. Who came up with it? A quick search online revealed that the name might have been created to refer to the sounds that are made when this dish is cooked. I don't know... I've been waiting for my cakes to squeak or at least to bubble, but they didn't. Despite the fact that the cakes produced no sound, they turned out amazingly tasty.
First time I made these Bubble and Squeak Potato Cakes was back in 2009 when I went vegan for the first time. Since then I've done vegan months relatively regularly, but eight years ago it was all new to me. I remember I was amazed at how delicious something this simple could be. I blogged about it then, so I'm just updating that post with new photos and a slightly modified recipe.
I made these cakes many times over the course of last few years. Traditionally these Bubble and Squeak Potato Cakes are made with leftover potatoes and vegetables, but I always cook them from scratch. I am not vegan, so I serve them with chicken or pork, but they would work great as part of a dinner salad or even as appetizer if made smaller. These Potato Cakes are vegan and gluten-free so they'll accommodate variety of diets. I love serving them with a simple sauce of ketchup, horseradish and lemon juice.
Bubble and Squeak Potato Cakes
makes about 10 cakes
Potatoes, peeled and cut into medium chunks - 2 pounds
Oil - 3 tablespoons
Brussels sprouts - 1 pound
Salt and pepper to taste
Oil for pan-frying
- Boil the potatoes.
- While the potatoes are boiling, prepare the brussels sprouts. Chop the ends of the sprouts and remove the outside leaves and quarter the sprouts.
- In a separate pot, boil the prepared brussels sprouts for 5 minutes or until they are tender.
- Drain the potatoes and return them to the pot. Let them dry for a couple of minutes on a very low heat.
- Mash the potatoes together with oil, salt and pepper. You may need to add a bit more or less oil depending on how dry the potatoes are.
- Add the brussels sprouts and mix well.
- Check for the seasoning.
- Form the cakes.
- Fry them in a lightly oiled pan for 3-4 minutes on each side or until the side is nicely caramelized and the cakes are heated through.
Notes: I like adding finely chopped chili pepper or dried chili pepper flakes to the cakes. I also add herbs, whatever I have on hand - dill, cilantro, parsley. As noted earlier, these are great with horseradish and ketchup sauce and with a squeeze of lemon or lime juice.