Bubble and squeak cakes

Name: Bubble and squeak cakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 1 small knob of butter; 225 g (8oz) shredded savoy cabbage; 400 g (14oz) mashed potato (or about 500g (1lb 2oz) raw potatoes, boiled and mashed); 75 g (3oz) chopped ham; 25 g (1oz) grated Cheddar cheese; 1 tbsp. wholegrain mustard; Splash of milk; Splash of vegetable oil

Bubble and squeak is great for using up leftover cooked meats and these are truly delicious.

By The GH Kitchen TeamPublished: 06 December 2012

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Food, Plate, Dishware, Tableware, Ingredient, Recipe, Dish, Bowl, Cuisine, Finger food,

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Yields:

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Ingredients

1 small knob of butter
225 g (8oz) shredded savoy cabbage
400 g (14oz) mashed potato (or about 500g (1lb 2oz) raw potatoes, boiled and mashed)
75 g (3oz) chopped ham
25 g (1oz) grated Cheddar cheese
1 Tbsp. wholegrain mustard
Splash of milk
Splash of vegetable oil

Directions

1. Step 1
  Heat a small knob of butter  in a large non-stick frying pan over a medium heat and fry 225g (8oz) shredded savoy cabbage for 5min or until just wilted.
2. Step 2
  Put into a large bowl and stir in 400g (14oz) mashed potato (or about 500g (1lb 2oz) raw potatoes, boiled and mashed), 75g (3oz) chopped ham, 25g (1oz) grated Cheddar cheese, 1tbsp wholegrain mustard and a splash of milk.
3. Step 3
  Season well, then divide the mixture equally into eight and shape each portion into a flattened patty. Return the pan with a thin layer of vegetable oil to a medium heat. Fry the patties for 8-10min, turning once, or until golden and piping hot. Serve immediately with your favourite chutney.

Per Serving:

Calories: 133
Total carbs: 12 g
Sugars: 2 g
Total fat: 8 g
Saturated fat: 2 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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