Gordon Ramsay’s Bubble & Squeak Cakes: A Culinary Embrace of Comfort

The aroma of bubble and squeak always transports me back to my grandmother’s kitchen. It was Boxing Day, the day after Christmas, and the air was thick with the scent of roasting ham and simmering vegetables. She would gather the remnants of the grand Christmas feast – the leftover potatoes, the Brussels sprouts that even the kids grudgingly admitted were delicious, and a generous knob of butter – and transform them into these simple, satisfying cakes. Each bite was a warm hug, a comforting reminder of family, togetherness, and the joy of resourceful cooking. Now, years later, I make my own bubble and squeak, carrying on her tradition with a twist inspired by Gordon Ramsay’s elegant rendition.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8
• Dietary Type: Vegetarian

Ingredients

• 1 kg floury potato, quartered (such as King Edward)
• 40 g butter
• 500 g Brussels sprouts, trimmed
• 50 g plain flour, seasoned with salt and pepper
• Olive oil, for frying

Equipment Needed

• Large saucepan
• Potato masher
• Large frying pan
• Kitchen paper
• Baking sheet
• Greaseproof paper

Instructions

1. Begin by preparing the potatoes. Place the quartered potatoes in a large saucepan and cover with cold water. Bring to a boil and cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
2. Once cooked, drain the potatoes thoroughly and return them to the same saucepan. Place the saucepan over a low heat for 1-2 minutes to dry out any excess moisture. This step is crucial for achieving the right texture in your bubble and squeak cakes.
3. Remove the saucepan from the heat and add the butter. Mash the potatoes thoroughly until smooth and creamy. Set aside.
4. While the potatoes are cooking, prepare the Brussels sprouts. Place the trimmed Brussels sprouts in a separate saucepan and cover with boiling water. Cook for 3-5 minutes, until just tender. It is vital not to overcook them at this stage, as they will continue to cook in the cakes.
5. Drain the Brussels sprouts immediately and cool them quickly under cold running water. This stops the cooking process and helps to retain their vibrant green color. Shake the sprouts dry to remove excess moisture.
6. Shred the Brussels sprouts as finely as possible. A food processor can be used for this step, but be careful not to over-process them into a mush. You want to maintain some texture.
7. In a large bowl, mix the shredded Brussels sprouts with the mashed potatoes. Season generously with salt and pepper to taste. Ensure the mixture is well combined.
8. Allow the mixture to cool until it is cool enough to handle comfortably. This will make it easier to shape the cakes.
9. Once cooled, shape the mixture into 8 equal-sized round cakes. Aim for a consistent size and shape for even cooking.
10. Place the seasoned plain flour onto a plate. Gently coat each cake in the flour, tapping off any excess. This will help to create a crisp crust when frying.
11. Heat a 5mm depth of olive oil in a large frying pan over medium heat. It’s important not to overcrowd the pan, so shallow-fry the cakes in 2 batches.
12. Carefully place the cakes in the hot oil and fry for 2 minutes on each side, turning gently to avoid breaking them. The cakes should be golden brown and crispy on both sides.
13. Remove the fried cakes from the pan and drain them on kitchen paper to remove any excess oil.
14. Transfer the drained cakes to a baking sheet lined with greaseproof paper. At this stage, you can cool, cover, and chill the cakes in the fridge for up to 3 days, or freeze them for up to a month.
15. When ready to serve, preheat the oven to 190°C/fan 170°C/gas 5. If you’ve roasted a ham, you can leave the oven on while it rests.
16. Reheat the cakes in the preheated oven for 15 minutes, or until they are hot through and crisp on the outside.

Expert Tips & Tricks

• Drying the Potatoes: After boiling, returning the potatoes to the pan over low heat to dry them out is crucial for a non-soggy cake.
• Shredding Sprouts: Don’t overcook the sprouts; they should retain some bite. Finely shredding them ensures even distribution in the cakes.
• Crispy Crust: Coating the cakes in seasoned flour and shallow-frying in batches guarantees a golden, crisp exterior.
• Make-Ahead: These cakes can be made ahead and chilled or frozen. Reheating in the oven ensures they are hot and crisp.

Serving & Storage Suggestions

Serve these Bubble & Squeak cakes hot, straight from the oven. They make a fantastic accompaniment to roasted meats, especially ham or bacon. A fried egg on top adds a touch of richness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 180°C (350°F) until warmed through and crispy, or pan-fry gently until heated. Freezing extends their shelf life to about a month; thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	173 kcal	9%
Total Fat	4.5 g	6%
Saturated Fat	2.7 g	13%
Cholesterol	11 mg	3%
Sodium	69 mg	2%
Total Carbohydrate	30 g	10%
Dietary Fiber	4.8 g	19%
Sugars	2.5 g	–
Protein	4.5 g	9%

Variations & Substitutions

• Vegetable Variations: Feel free to add other leftover roasted vegetables such as carrots, parsnips, or peas to the mixture.
• Herb Infusion: Enhance the flavor by adding fresh herbs like thyme or rosemary to the potato mixture.
• Spicy Kick: Add a pinch of chili flakes or a dash of hot sauce for a spicy twist.
• Vegan Option: Substitute the butter with a plant-based alternative for a vegan version.

FAQs (Frequently Asked Questions)

Q: Can I use different types of potatoes?
A: Yes, but floury potatoes like King Edward or Maris Piper work best as they create a light and fluffy mash that holds its shape well.

Q: Can I freeze these cakes?
A: Absolutely. Freeze them on a baking sheet before transferring them to a freezer bag for longer storage. Thaw completely before reheating.

Q: How do I prevent the cakes from falling apart while frying?
A: Ensure the potato mixture is cool enough to handle and shape properly. Also, gently coat them in flour to create a protective layer.

Q: Can I bake these instead of frying?
A: Yes, you can bake them, but they won’t be as crispy. Brush them with olive oil before baking at 190°C (375°F) until golden brown.

Q: What can I serve with these cakes?
A: These cakes are excellent with roasted meats, fried eggs, or as a side dish to a hearty breakfast.

Final Thoughts

Gordon Ramsay’s take on bubble and squeak elevates this humble dish to something truly special. It’s a fantastic way to use up leftovers and create a comforting, satisfying meal. So, gather your family around the table, share stories, and enjoy the simple pleasure of this culinary classic. Don’t hesitate to experiment with your own variations and let me know what you think! Happy cooking!