Bubble, Leek and Squeak Cakes

I like sweet potato and my husband prefers potato, so I’ve combined the two,and added some chopped Savoy cabbage and leek to make a slight twist on traditional Bubble and Squeak which is called so because the cabbage makes bubbling and squeaking sounds during the cooking process. The sweet potato adds a nice colour and flavour. Tastes delicious served with Chicken Breasts with Mozzarella and Sun-Dried Tomatoes.

Print Recipe

Bubble, Leek and Squeak Cakes

Prep Time12 minutes mins

Cook Time40 minutes mins

Total Time42 minutes mins

Servings: 2

Ingredients

• 1 medium sweet potato peeled and cut into 8 pieces
• 1 medium potato peeled and cut into 8 pieces
• 4 Savoy cabbage leaves de-veined and cut into fine strips
• 1 leek trimmed and chopped finely
• 2 tbsp olive oil
• 2 tbsp panko breadcrumbs
• salt and pepper

Instructions

• Put the potato and sweet potato in a saucepan and cover with water.
• Bring to the boil and simmer until just softening.
• Add the cabbage and leeks to the pan, stir well and boil for 2 minutes more until the leeks are just softening.
• Drain well and return to the pan. Put over a low heat, stirring and mashing together to dry out any excess moisture.
• Cool. Season well.
• Shape into 4 patties and coat with panko breadcrumbs.
• Heat the olive oil and fry on each side for about 4 minutes, until golden brown.

Notes

Great Tip:
Add any fresh herbs to the mix before shaping.

Serving suggestions:
Top with a poached egg and crispy bacon
Serve with Grilled chicken with Mozzarella and Sun-Dried Tomatoes
Goes beautifully with pan-fried salmon drizzled with a creamy dill dressing.