United Kingdom · United Kingdom
Bubble and Squeak
Freshly cooked potato and cabbage form rustic golden pan-fried patties.
Bubble and squeak began as leftovers pressed into a pan, which is why the name describes the noise rather than the ingredients. Potatoes and cabbage are boiled and mashed together, or left in chunks if you want the ridges. The only rule is that it goes under weight and gets fried until both sides take real colour.
Ingredients
- peeled potatoes600 g
- green cabbage, shredded250 g
- onion, finely chopped80 g
- unsalted butter20 g
- neutral cooking oil20 ml
- water for boiling1500 ml
- salt4 g
- ground black pepper0.5 g
Directions
- 1
Cut potatoes into 3 cm pieces. Cover with the measured water in a pot, bring to a boil and simmer for 15 minutes. Add cabbage for the last 5 minutes.
Potatoes crush easily and cabbage is fully wilted. - 2
Drain very well and let steam escape. Cook onion in butter over low heat for 5 minutes. Mash potatoes and cabbage with onion, salt and pepper; cool enough to handle and shape into 4 broad patties.
The mixture holds together and is not wet. - 3
Heat oil in a wide nonstick pan over medium heat. Cook patties for 6 minutes per side, turning carefully with a broad spatula. Serve hot.
Both sides have a golden crust and centers are hot. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content