I’m excited to share a fantastic Vegan Bubble and Squeak Cake recipe with you. If you’re wondering what exactly bubble and squeak is, don’t worry; I’ve got your back.
These vegan bubble squeak cakes are a traditional British dish, and it’s a great way to save leftovers from veggies and mashed potatoes. Not only does it help reduce food waste, but it also tastes incredibly delicious.
You can enjoy these crispy patties for breakfast, as a side, or even make them the star of your meal.
What is Bubble and Squeak?
This classic British dish that uses leftover veggies, especially mashed potatoes, and cabbage. Dating back to the 18th century, it gets its name from the delightful sounds it makes while cooking.
Despite its humble beginnings, bubble and squeak are surprisingly delicious, making it the ultimate leftover makeover. Enjoy it as a side dish, main course, or hearty breakfast. So, let’s dive into this simple and satisfying recipe!
How to Make Bubble and Squeak Cakes?
The first step in making bubble and squeak is gathering your leftover vegetables.
This could include;
- Mashed, roasted, or boiled potatoes
- Cooked cabbage, sprouts, broccoli or greens
- Cooked carrots
- Garlic cloves
- Cooked parsnips (optional)
Chop everything up, give it a good mash, and, if needed, use a tablespoon or two of vegan mayonnaise or a flax egg to bind it all together.
Heat oil or vegan butter in a frying pan and transfer the mashed mixture. Flatten it out with a spatula and let it cook for about 5 minutes. Flip it over and fry the other side for another 5 minutes or until it’s crispy. If it falls apart when you flip it, press it back together.
I like to shape smaller patties from the mixture for easier flipping and even frying on both sides.
Consider adding dried or fresh herbs for extra flavor, depending on how you originally cooked the veggies. If the veggies were already seasoned, you might not need extra herbs.
These Vegan Bubble and Squeak Cakes can be served in a variety of ways, including scrambled tofu or vegan sausages for breakfast. Consider serving them alongside a fresh garden salad or roasted vegetables for lunch or dinner.
You can make a tasty sandwich by putting bubble and squeak cake in a burger bun with vegan coleslaw, vegan cheese, and pickles. Get creative and enjoy!
Bubble and Squeak Cakes (Vegan)
- 1 cup Lentils
- 2 Potatoes
- 2 Zucchinis
- 1 large cauliflower with stem
- 1 tbsp Parsley (chopped)
- Salt and pepper to taste
- 1 tbsp Garlic Powder
- 1 tbsp Ginger
- 1 tbsp Cumin
- 1 tbsp Coriander powder
- 1/3 tbsp Turmeric
- 1 tbsp Paprika
- 1 tbsp Mustard oil
- 3 tbsp Green chilies
- 2 cups Vegetable stock
- Peel the potatoes, zucchini and cut them into thick sticks.
- Chop the tomato finely. Dice the cauliflower with its stem roughly.
- In a clay pot or in a large pan, add the lentils
- Add the potatoes, cauliflower and zucchini on top of the lentils.
- Add the chopped tomatoes, and the green chilies.
- Sprinkle the ginger, salt, garlic, paprika, cumin, turmeric, coriander, and parsley on top.
- Pour in the vegetable broth. Cover with lid and cook for about 20 minutes on high heat.
- Serve hot with rice.