Breakfast Brunch Snack Vegan Vegetarian

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.


Bubble, Leek and Squeak Cakes

Prep Time12 minutes
Cook Time40 minutes
Total Time42 minutes
Servings: 2


  • 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


  • 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.


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.

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