Bubble cakes, bubble brunch, bubble on toast, cold bubble spooned straight out of the fridge with a dollop of chutney, bubble in a sandwich… how do you love your bubble!?
These bubble cakes are so versatile - from delicious brunches to late night suppers - you know its all good!
The ingredients are all down to you and what you have left over from your Christmas feast - start with a base of leftover potatoes then use anything that you have available - we would suggest a combo of the following:
Roast veggies like carrots, parsnips, butternut squash, celeriac, leeks and onions
Roasted or steamed sprouts
Cabbage, chopped up
Any crispy herbs or whole roast cloves of garlic from the roasting trays
A splash of gravy
1. Pre-heat the oven to 180c/ 350f/ gas mark 4.
2. Roughly chop your chosen potatoes, veggies and greens then put them all into a mixing bowl alone with a little splash of gravy for added flavour but not so much that will make the mixture too wet.
3. Roughly mash everything together with a potato masher until your veggies are a big jumble that look like a rough and lumpy mash.
4. Divide the mixture into portions the size of a tennis ball and form them in to cake shapes with your hands. You can of course make the smaller and have mini cakes - the choice is yours!
5. When you’re ready to cook your cakes, place a large shallow frying pan over a medium heat and pour in a little olive oil. Gently lay in the cakes and allow them to sizzle on one side for 5 or 6 minutes or until they turn a lovely golden brown before turning them over and cooking them on the other side. If you only have a small frying pan or if you’re making a larger batch to feed a crowd, cook the potato cakes in batches and keep the cooked ones warm in the oven at 170c.
Serve the cakes however you like - on toast dolloped with ketchup or served with lemony, mustard yogurt, avocado and peppery leaves for a snazzy brunch!
Tuck in and ENJOY!