Bubble and Squeak Patties
Bubble and Squeak Patties is my appetizer version of the Scottish potato and cabbage dish called Bubble and Squeak.
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Servings: 32 patties
Ingredients
- 1 lb potatoes, peeled and cut into chunks
- 2 cups finely grated cabbage
- 1 carrot, finely grated
- ½ cup onion, grated*
- 1 teaspoon prepared mustard
- ½ cup grated old cheddar cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- vegetable oil for frying
- SERVING – sour cream and sliced green onion
Instructions
- Put potatoes in saucepan, cover with cold water and bring to a boil. Reduce heat to medium, put lid on and cook until soft, 10-12 minutes. Drain well and mash. Transfer to a large bowl. Refrigerate until ready to use.
- Put grated cabbage and carrot in a saucepan. Add just enough water to cover the bottom of the pan, bring to a boil. Reduce heat to medium, put lid on and cook until soft, 5-7 minutes. Drain well and let cool. Add to potatoes.
- Add all remaining ingredients to potato mixture and stir.
- Line a baking sheet with waxed paper. Using a metal portion scoop measure mixture onto baking sheet. A scoop that holds 2 tablespoons will make 32 patties.
- Heat oil in large frying pan on medium-high heat. Fry potato cakes until well browned, about 3 minutes per side. Add more oil as needed.
- Top with sour cream and green onions. Serve.
Notes
*Grated onion is essential as finely chopped onion doesn’t have time to cook fully.