Bubble and Squeak cakes (potato and cabbage cakes) are a great way to use up leftovers and also a great way to add some veg to your kids' diet. Good for toddlers and blw.
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Bubble and Squeak Cakes

A potato and cabbage cake, perfect for kids.
Course Lunch / Main meal
Cuisine Western
Keyword Bubble and Squeak Cakes
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 40 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 119kcal
Author Amy Whiteford

Ingredients

  • 280 g of raw cabbage (or 2 cups of cooked cabbage)
  • 525 g raw potato (peeled and diced) (or 3 cups of cooked mashed potato)
  • 20 g butter (melted) (not needed if potato already mashed)
  • 30 ml warm milk (not needed if potato already mashed)
  • 1 tbsp mild dijon mustard
  • 1/2 cup grated cheese
  • 1 beaten egg
  • Crumb coating
  • 2 tbsp plain flour
  • 1 beaten egg
  • 2 cups panko breadcrumbs
  • Oil for frying

Instructions

  • Finely shred cabbage and boil for 10 mins
  • Boil potatoes until tender
  • Mash potatoes and add milk and butter.
  • Mix cabbage and potato and add mustard, cheese and beaten egg
  • Leave mixture until it is cool enough to handle and then form into 12 cakes.
  • Dip each cake into the flour, then egg and then bread crumbs.
  • When all cakes are crumbed then place in the refrigerator for at least 30 mins
  • Just before serving, heat oil in a wide based frying pan and gently place cakes into the hot oil. Fry for 3 mins on each side on a moderate heat.
  • Drain on Kitchen paper and serve.

Notes

Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition

Calories: 119kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 149mg | Potassium: 258mg | Fiber: 2g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 13.5mg | Calcium: 82mg | Iron: 2.3mg