Main Course
Roast Dinner Leftovers Bubble and Squeak
About this dish
A classic British fridge-clearer that turns Sunday roast leftovers into the crispest, golden patties. Packed with mashed potato, roast veg, and all the bits of meat you can spare, it’s the best way to make Monday feel like a treat.
Ingredients
UK and US measurements are both included for every recipe.
Leftover mashed potatoes
vegetable600 g
Imperial measurement: 4 cups
Cooked Brussels sprouts, shredded
vegetable200 g
Imperial measurement: 1 1/2 cups
Cabbage, finely shredded
vegetable200 g
Imperial measurement: 2 cups
Leftover roast carrots, chopped
vegetable150 g
Imperial measurement: 1 cup
Leftover roast parsnips, chopped
vegetable150 g
Imperial measurement: 1 cup
Leftover roast meat, shredded (optional)
protein150 g
Imperial measurement: 1 cup
Butter, for frying
fat2 tbsp
Free-range egg, beaten (to bind, optional)
other1 large
Salt and freshly ground black pepper, to taste
seasoningto taste
Method
Mix the leftovers
PT5MIn a large bowl, combine the mashed potatoes, shredded sprouts, cabbage, and any chopped roast veg (and meat if using). Season generously. If the mixture is a little loose, add the beaten egg to bring it together.
Shape the cakes
PT10MUse your hands to form the mixture into 8 even patties, about 2 cm thick. If you have time, chill in the fridge for 10 minutes to firm up.
Fry until golden
PT10MMelt half the butter in a large frying pan over medium heat. Working in batches, fry the patties for 4-5 minutes on each side until deep golden brown and crispy. Add the remaining butter as needed.
Serve
PT2MServe hot, with a fried egg on top or a splash of brown sauce (HP if you have it).
Equipment
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Nutrition facts
Tips
- The key is to get the mixture dry enough so the cakes hold together.
- If.
- If it’s too wet, add a spoonful of flour, breadcrumbs, or even a little extra potato.
- Chilling the shaped patties for 10 minutes before frying helps them stay intact.
- For a vegetarian version, omit the meat and add an extra handful of grated cheese for a gooey surprise.
Serving suggestions
- Serve as a hearty brunch with a fried egg and a dash of brown sauce, or as a side to grilled sausages and onion gravy for supper.
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Recipe by
Imogen Hawthorne
Specialises in British cuisineImogen makes bangers and mash with onion gravy that she reduces for hours. She is a patient masher.
Describe yourself in three words: Mashy, oniony, banger queen.