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Vegan Bubble Squeak Cakes: A Hearty Celebration of Leftovers

I remember my grandmother’s kitchen, always filled with the comforting aroma of Sunday roasts. Monday was invariably “Bubble and Squeak” day. Back then, it wasn’t about fancy presentation, just a way to use up the leftover vegetables and potatoes. But oh, the crispy edges and savory flavor! This vegan version, formed into adorable little cakes, brings back that nostalgic joy while being entirely plant-based and, dare I say, even more delicious. These aren’t just leftovers; they’re a celebration of resourceful cooking.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Yield: 8 cakes
Dietary Type: Vegan

Ingredients

2 lbs potatoes (about 10 red potatoes, but any kind will work)
4 tablespoons Earth Balance margarine
14-17 ounces Brussels sprouts
½ cup all-purpose flour
Old Bay Seasoning (½ tsp and ¼ tsp)
Oil (for frying)

Equipment Needed

Large pot
Slotted spoon
Large bowl
Chef’s knife
Potato masher
Large cast-iron skillet
Two spatulas (or spatula and flat wooden spoon)
Baking sheet
Parchment paper
Measuring cups and spoons

Instructions

Begin by bringing a large pot of well-salted water to a boil. The salt seasons the potatoes from the inside out, enhancing their flavor.
Peel and chop the potatoes into bite-sized pieces. If using smaller red potatoes, quartering them will suffice.
Add the chopped potatoes to the boiling water and cook for 12-15 minutes, or until they are tender enough to be easily pierced with a fork.
While the potatoes are cooking, prepare the Brussels sprouts. Chop the ends off and remove any wilted or discolored outer leaves.
When there are approximately 5 minutes remaining in the potatoes’ cooking time, add the Brussels sprouts to the boiling water. Cook them for exactly 4 minutes. Timing is crucial here – you want them tender but still slightly firm.
After 4 minutes, carefully remove the Brussels sprouts with a slotted spoon and transfer them to a bowl filled with ice water. This step immediately stops the cooking process, preserving their vibrant green color and preventing them from becoming mushy.
Once the potatoes are cooked, drain them thoroughly. Return the drained potatoes to the hot, empty pot you boiled them in.
Turn the heat down to low and allow the potatoes to dry out for 1-2 minutes. This step helps remove excess moisture, resulting in a crisper final product.
While the potatoes are drying, drain the Brussels sprouts from the ice water and pat them dry with paper towels. Finely shred the Brussels sprouts with a chef’s knife. The finer they are, the better they will incorporate into the mixture.
Add the Earth Balance margarine to the drained and dried potatoes. Mash them thoroughly with a potato masher until smooth.
Mix in the shredded Brussels sprouts and ¼ tsp of Old Bay seasoning (or salt). Taste the mixture and adjust the seasoning as needed. Add more Old Bay seasoning or salt until you reach your desired flavor. Set the mixture aside until it is cool enough to handle comfortably.
In a separate bowl, mix together the ½ cup of all-purpose flour with ½ tsp of Old Bay seasoning (or salt). This seasoned flour will create a flavorful and crispy crust on the cakes.
Heat a large cast-iron skillet over medium heat with approximately ¼ inch of oil in the bottom. The oil should be hot enough to sizzle gently when a small piece of the potato mixture is dropped into it.
Divide the potato mixture into 8 roughly equal portions.
Gently form each portion into a smooth, hockey puck-like shape. This step helps ensure that the cakes cook evenly and hold their shape during frying.
Dip each cake in the seasoned flour mixture, ensuring that it is evenly coated on all sides. Be gentle during this process to prevent the cakes from falling apart.
Fry 3-4 cakes at a time in the hot oil for 2-3 minutes per side, or until they are golden brown and crispy. Avoid overcrowding the skillet, as this will lower the oil temperature and result in soggy cakes. You may need to re-dip them in flour right before putting them in the oil, so keep it handy.
Use two spatulas (or a spatula and a flat wooden spoon) to carefully turn the cakes. This method helps prevent splashing hot oil and ensures that the cakes maintain their shape.
Place the fried cakes on a baking sheet lined with parchment paper. The parchment paper will prevent the cakes from sticking to the baking sheet.
Preheat the oven to 375ºF.
Once all of the cakes are fried, place the entire baking sheet in the preheated oven for 15 minutes. This step helps to reheat the cakes and further crisp them up.
Serve immediately and enjoy! Alternatively, you can refrigerate them for up to three days (reheating in the same manner), or freeze them for up to a month.

Expert Tips & Tricks

For an extra crispy exterior, consider adding a tablespoon of cornstarch to the flour mixture.
Don’t overcrowd the pan when frying – work in batches.
If the potato mixture seems too wet, add a little more flour to bind it together.
Experiment with different vegetables! Carrots, parsnips, or peas are all excellent additions.
For added flavor, consider using infused oil for frying. Garlic or chili-infused oil would add a delicious kick.

Serving & Storage Suggestions

Serve these vegan bubble and squeak cakes hot, straight from the oven. They’re fantastic on their own or alongside a dollop of vegan sour cream or a sprinkle of fresh herbs. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake in a preheated oven at 350°F for 10-15 minutes, or until heated through and crispy. They can also be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	133.7 kcal	N/A
Calories from Fat	3 g	3%
Total Fat	0.4 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	17.4 mg	0%
Total Carbohydrate	29.3 g	9%
Dietary Fiber	4 g	16%
Sugars	1.8 g	N/A
Protein	4.4 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
Different Vegetables: Add other leftover cooked vegetables such as carrots, peas, or cabbage.
Herbs and Spices: Experiment with different herbs and spices. Smoked paprika, garlic powder, or dried thyme would all be delicious additions.
Potato Variety: Feel free to use different types of potatoes, such as Yukon Gold or russet potatoes. Each variety will impart a slightly different flavor and texture.

FAQs (Frequently Asked Questions)

Q: Can I make these ahead of time?
A: Yes, you can fry the cakes ahead of time and store them in the refrigerator for up to 3 days. Reheat in the oven before serving for the best results.

Q: Can I freeze these?
A: Absolutely! Freeze the fried cakes on a baking sheet until solid, then transfer them to a freezer bag. They can be stored in the freezer for up to 1 month.

Q: What if I don’t have Brussels sprouts?
A: You can substitute with any green vegetable like kale or cabbage. Just be sure to chop them finely.

Q: Can I bake these instead of frying?
A: While frying creates the best texture, you can try baking them. Brush with oil and bake at 375°F for about 20-25 minutes, flipping halfway through.

Q: Can I use different seasoning instead of Old Bay?
A: Absolutely! Feel free to use any seasoning blend you prefer. Cajun seasoning or a simple mix of salt, pepper, and garlic powder would also be delicious.

Final Thoughts

These Vegan Bubble Squeak Cakes are more than just a way to use up leftovers; they’re a delicious and comforting dish that’s perfect for any occasion. They’re easy to make, endlessly customizable, and a surefire way to impress your friends and family with your resourceful cooking skills. So, gather your leftover veggies, get creative with your seasonings, and give this recipe a try. I’m confident that you’ll love these little cakes as much as I do. Share your creations and any variations you try—I’d love to hear about them! Enjoy!

Vegan Bubble Squeak Cakes Recipe