Bubble and squeak

Kids will love this great recipe for leftover vegetables and mashed potato. It goes well with fish, or eat it on its own. For a vegetarian version, leave out the bacon.

Serves: 4 adults Time: 50 minutes


  • 1tbsp olive oil
  • 1 onion chopped
  • 4 rashers bacon, chopped
  • 450g leftover mashed potato (or whatever amount you have), mashed
  • Leftover cooked vegetables, e.g. cabbage, peas, carrots, broccoli, chopped into small pieces
  • 25g grated low-fat hard cheese, e.g .Cheddar or Parmesan
  • Some plain flour – you don’t need much


  1. Preheat the oven to 200°C (400°F) or gas mark 6.
  2. Heat a little oil in a frying pan and cook the onion for 4–5 minutes until soft. Add the bacon and cook for a further 3–4 minutes.
  3. Remove the pan from the heat and tip the bacon and onions into a large bowl.
  4. Add the mashed potato and cooked vegetables to the bacon and onions. Add the cheese, mix well and divide into eight portions.
  5. Using your hands, shape each portion into a round cake. Sprinkle some flour onto a plate and dip both sides of the cake into it.
  6. Brush the cakes with the remaining oil and bake for 25 minutes on a greased baking tray, until golden brown.

Cook’s tip

  • If you’re not going to eat all of the bubble and squeak cakes at once, you can freeze some at the end of step 4.
  • Remember under twos can have full fat cheese in these cakes.
DHSSPS Logo NHS Wales Logo NHS Scotland Logo NHS England Logo