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Bubble and Squeak Patties with Poached Egg - Image 1

Bubble and Squeak Patties with Poached Egg

European cuisineBritish cuisine
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Bubble and Squeak Patties with Poached Egg

Bubble and Squeak

Prep: 15 min • Cook: 20 min. These delightful Bubble and Squeak Patties are a classic British way to use up leftover mashed potatoes and cooked cabbage. Pan-fried until golden and crisp on the outside, they offer a comforting, hearty texture within. Topped with a perfectly poached egg, they make for an exceptional brunch or a satisfying light supper.

Preparation time
15 min
Cooking time
20 min
Total time
35 min
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

For the Patties

  • 18oz mashed potatoes(cold, leftover)
  • 7oz cabbage(cooked and finely chopped)
  • 2 tbsp butter
  • 1/2 tsp salt(or to taste)
  • 1/4 tsp black pepper(freshly ground, or to taste)
  • 2 tbsp flour(for dusting)

For the Poached Eggs

  • 4 pcs eggs(fresh)
  • l water(for poaching; null)
  • 1 tbsp vinegar(white wine or cider vinegar (optional))

For Frying

  • 2 tbsp butter
  • 1 tbsp vegetable oil

Instructions

Prepare the Patties

  1. In a large bowl, combine the cold mashed potatoes, finely chopped cooked cabbage, 2 tbsp butter, salt, and pepper. Mix well until thoroughly combined. The mixture should be firm enough to shape.
  2. Divide the mixture into four equal portions. Shape each portion into a round patty, approximately 2 cm thick. If the mixture is too sticky, lightly dust your hands with flour.
  3. Lightly dust each patty with flour on both sides. Set aside.

Poach the Eggs

  1. Fill a wide saucepan with about 7-8 cm of water. Add the vinegar if using. Bring the water to a gentle simmer over medium heat – do not let it boil vigorously.
  2. Gently crack each egg into a small bowl or ramekin. Carefully slide each egg into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
  3. Remove the poached eggs gently with a slotted spoon and place them on kitchen paper to drain any excess water.

Cook the Patties and Serve

  1. In a large non-stick frying pan, melt 2 tbsp butter with 1 tbsp vegetable oil over medium-high heat.
  2. Carefully place the floured patties into the hot pan. Cook for 4-5 minutes per side, until golden brown, crisp, and heated through.
  3. Place one cooked bubble and squeak patty onto each serving plate. Top each patty with a poached egg.
  4. Serve immediately.

Nutrition

Servings
4
Serving size (imperial)
7 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350.5 kcal320 kcal1,402 kcal
Protein15.2 g14 g60.8 g
Fat22.1 g20 g88.4 g
Carbs25.8 g23.5 g103.2 g

Tips

  • Ensure your mashed potatoes are fully cooled before mixing with cabbage to help the patties hold their shape.
  • Do not overcrowd the pan when frying the patties; cook in batches if necessary to ensure crispiness.
  • Serve with a side of HP sauce or brown sauce for an authentic British taste experience.

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