Sunday, 20 July 2014

Bubble & Squeak Cake

I learn that bubble & squeak cake is a traditional English dish made from leftover Christmas feast.  It’s a classic British dish.  Why is it called Bubble & Squeak?  It was originated from the noise it makes in the pan as it cooks.  Hahaha!  So funny!

Actually this dish can use whatever ingredient that was available in the kitchen.  There’s no hard or fast rule.  But the main ingredients are mainly made up of potatoes and vegetables usually green.   Boil and mesh the potatoes, chopped all the ingredients, mixed them altogether and season them with salt.  Shape it into a round cake, coat it with flour then shallow-fry them.  
I’m not the fan of Gorden RamseyBut this is such an easy, uncomplicated but yet a satisfying meal.  If there’s leftover, chill or freeze it.  It can be kept in the fridge for up to 3 days and freeze for up to a month.
I still have trouble with pan frying and not able to achieve that kind of nice and golden crust of seared.  As you can see the colour of the crust is not so evenly spread and some of it has bit burned on top.  
I know I know, August we’re cooking recipe from Gorden Ramsey for Cook-Like-A-Star right?  But I can’t wait to do this potatoes dish.  Anyway, I’m ready to cook from Gorden Ramsey’s recipe as I’ve bookmarked some of his recipes J

Here’s the recipe adapted from BBC Good Food


1 kg        Floury potatoes quartered
40g         Butter
500g       Brussels sprouts, trimmed (It’s not available anywhere so I replaced it with baby Kai Lan)
50g         Plain flour, seasoned with salt and pepper
                Olive oil, for frying


(1)Boil the potatoes for 12-15 mins or until tender (I steamed it), then drain and return to the pan over a low heat for 1-2 mins to dry out.  Add the butter and mash well.  Meanwhile, boil the sprouts (Baby Kai Lan) for 3-5mins until just tender.  Drain and cool quickly under cold running water.  Shake dry, the shred as finely as you can.

(2)Mix the sprouts with the potatoes and season to taste.  

Leave until cool enough to handle, then shape into 8 round cakes.  Tip the flour onto a plate, then coat the cakes, tapping off the excess.

(3)Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes for 2 mins each side, turning carefully.  

Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper.


 I’m submitting this post to Little Thumbs Up for the theme Potato!!  Little Thumbs Up is organised by Zoe (Bake For Happy Kids); Doreen (my little favourite DIY ) and for July, it is hosted by Jasline (Foodie Baker)

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