Bubble and Squeak Brunch Cakes

Tasty bubble and squeak turned into a brunch dish. Simply mix mashed potato with leftover or freshly cooked vegetables, shape into patties and fry. Delicious and naturally gluten-free too!


I enjoy bubble and squeak with leftover cold meats and relish, but it is also great as a brunch dish. These brunch cakes can be made in advance and even frozen. You can also use leftover mash and vegetables if you like. Perfect!

Gluten-Free Bubble and Squeak Brunch Cakes

Bubble and squeak cakes served with grilled mushrooms, tomatoes and poached eggs.

Ingredients

To make 10 bubble and squeak cakes (I usually serve 2 per person):

  • c.560g unpeeled potatoes
  • c.280g uncooked vegetables (I like using a mixture of cabbage and broccoli)
  • small knob of butter
  • salt and freshly ground black pepper
  • olive oil to fry

The basic ratio I use is 2:1, potato:vegetables. The weights given are for uncooked vegetables but don't worry about the ratios/weights too much just use your judgement.

Method

  • Peel, cut and boil the potatoes for around 20 minutes until cooked.
  • Wash and prepare the vegetables and add to the potatoes for however long they need to cook. I usually add my green vegetables halfway through the cooking time so they are really soft.
  • When cooked, drain well and mash with butter and seasoning.
  • Allow to cool.
  • Using an ice cream scoop place a spoonful at a time onto a baking sheet.
  • Press down lightly with your fingers.
  • Continue until you have used up all the mash mixture.
  • Refrigerate until you are ready to cook or open freeze.
  • When ready to eat, fry in a little oil for around 5-10 minutes until golden brown on each side. You may need to turn the bubble and squeak cakes over a couple of times to stop them sticking.

This is a pretty flexible recipe. You can adjust it according to the leftover vegetables you have or what is in your fridge. This mixture does make a fairly sloppy bubble and squeak cake which needs slightly careful handling as you fry it. You can if you wish coat in gluten-free flour before frying but I like my bubble and squeak cakes as just veg.

If you freeze the bubble and squeak cakes they are best defrosted and then fried. However you can bake in a hot oven from frozen on a baking sheet with a little oil for around 25-30 minutes until piping hot. They won't be as crunchy on the outside but just as tasty on the inside.