British Bubble & Squeak Griddle Cakes Recipe

Shred and mix

If using a whole cabbage, remove the core and shred finely. In a large bowl combine the leftover mashed potatoes, shredded cabbage, peas and diced cooked carrots (if using).

If your potatoes are cold and very stiff, warm briefly (microwave 30–45 seconds) so they are pliable; they should still be fairly cool before mixing so the mixture holds together.

In a small bowl whisk the egg, flour, Dijon mustard, Worcestershire sauce, salt, black pepper, chopped parsley and chives. Pour this binder over the potato-cabbage mixture.

Using a sturdy spoon or your hands, fold everything together until the mixture is evenly combined. Test a small pinch: it should hold together when pressed. If too wet, add 1 tbs flour at a time; if too dry add up to 1 tbs water or another beaten egg.

Divide the mixture into 8 equal portions for medium cakes (or 12 for smaller ones). Wet your hands lightly and shape each portion into a compact patty about 3/4-inch (2 cm) thick and 3 inches (7-8 cm) across. Press the edges so they are firm and smooth.

Place formed cakes on a tray lined with parchment while you heat the pan. If not cooking immediately, chill for 15–20 minutes to help them hold shape.

Heat a large heavy skillet or griddle over medium heat. Add the butter and oil and let the butter foam but not brown.

Add the cakes to the pan in a single layer without overcrowding (cook in batches if needed). Cook for 4–5 minutes on the first side until deep golden-brown and crisp. Resist moving them too much so a crust can form.

Flip carefully with a spatula and cook the second side for 3–4 minutes until evenly browned and heated through. If the interior is dense and you worry about cold centers, reduce heat to medium-low and cover for 1–2 minutes after flipping.

Transfer cooked cakes to a warm plate and keep covered while you cook the remaining batches. Add more butter/oil between batches if pan becomes dry.

Serve the bubble & squeak griddle cakes hot with optional fried or poached eggs on top, a drizzle of HP sauce or ketchup, and lemon wedges on the side. Garnish with extra chopped parsley or chives if desired.

Leftovers can be cooled and refrigerated in an airtight container for up to 3 days; reheat in a skillet over medium heat to restore crispness.