British Bubble & Squeak Griddle Cakes Recipe

If using leftover whole potatoes, mash them coarsely so there are no large lumps. If using previously mashed potatoes, loosen with a splash of warm milk or water if they are very stiff so they measure 3 cups comfortably.

Finely shred the cooked cabbage (and any optional cooked vegetables such as carrots or Brussels sprouts). The pieces should be small so the cakes bind well and fry evenly.

In a large mixing bowl combine the mashed potatoes, shredded cabbage, grated carrots and chopped Brussels sprouts (if using). Add the melted butter, 1 tsp salt, 1/2 tsp black pepper and the teaspoon of English mustard. Mix thoroughly until evenly distributed.

Taste the potato-cabbage mixture and adjust seasoning if needed (add the extra 1/4 tsp salt and 1/4 tsp pepper if desired).

Add the lightly beaten egg, 1/2 cup flour and the chopped parsley to the bowl. Fold gently to incorporate. The mixture should hold together when pressed; if too wet, add up to 1–2 tablespoons more flour, a little at a time. If too dry, add a teaspoon of warm milk.

Form the griddle cakes

Divide the mixture into 8 equal portions for medium cakes (about 3/4 cup each) or 6 for larger. With lightly floured hands, shape each portion into a compact patty about 1/2 to 3/4 inch thick and 3 to 3.5 inches across. Press the center slightly to help them cook evenly.

Heat a large nonstick skillet or cast-iron griddle over medium heat. Add the vegetable oil and the 1 tablespoon butter and allow the butter to foam but not burn.

Place the patties in the pan without crowding (work in batches if necessary). Cook for 4–5 minutes on the first side until a deep golden-brown crust forms.

Carefully flip each patty and cook for a further 3–4 minutes on the second side. Reduce heat to medium-low if the exterior browns too quickly before the center is heated through. Total cook time per cake should be about 8–10 minutes until hot in the middle and crisp outside.

If cooking multiple batches, keep finished cakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.

If serving with fried eggs, fry the eggs in a little butter in a separate pan to your preferred doneness during the last batch of cakes.

Serve 2–3 griddle cakes per person (depending on size) topped with a fried egg if desired, a squeeze of lemon, and a drizzle or dollop of HP sauce or a few drops of Worcestershire sauce. Scatter extra chopped parsley if you like.

Leftovers: Cool completely and refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat to keep the outside crisp.