Bubble & Squeak Cakes
I can’t remember the first time I had these, but I do remember what I fellt when I ate them: pure joy! I get that same feeling each time I made and eat them. This is an upgraded version where I added parsnips because it’s still root vegetable season and we have an abundance. The parsnips add another layer flavor to these guys; a subtle sweetness that really elevates the whole dish. If you’re stumped on what to make for dinner tonight, just add a little protein on your plate (I love these with spicy sausage) and bam! You’ve got dinner, baby!
Bubble & Squeak Cakes
INGREDIENTS
2½ cups leftover mashed potatoes
1½ cups panko
1¼ cups chopped leftover roasted Brussels sprouts and parsnips
1 cup shredded cheese (such as sharp cheddar, Gouda, and/or Swiss)
¾ cup thinly sliced onion
3 tablespoons olive oil
Sour cream (optional)
Chopped chives
DIRECTIONS
Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-low. Add the 3/4 cup thinly sliced onion, cover, and cook for about 13–15 minutes, stirring now and then, until soft. Turn the heat up to medium-high, uncover, and cook another 3–5 minutes until golden. Transfer to a large bowl.
Add the 2 1/2 cups mashed potatoes and 1 1/4 cups chopped Brussels sprouts and parsnips to the bowl and stir to combine. Fold in the 1 cup shredded cheese, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
Spread the 1 1/2 cups panko on a shallow plate. Shape the mixture into 12 cakes and gently coat both sides in the panko.
Heat the remaining 2 tablespoons olive oil in the same skillet over medium until shimmering.
Cook the cakes in batches, about 2–3 minutes per side, until golden and heated through. Transfer to a paper towel–lined plate and repeat, adding more oil if needed. Keep warm in a 200°F oven if you’d like. Serve with sour cream and chopped chives on top.
