They crisp beautifully in the pan, developing a sweet, slightly smoky crust.īubble and squeak is a simple recipe for using up leftovers. These Potato Cakes are vegan and gluten-free so they’ll accommodate variety of diets. I love serving them with a simple sauce of ketchup, horseradish and lemon juice.Using sweet potatoes is an awesome twist on the traditional bubble and squeak recipe. I am not vegan, so I serve them with chicken or pork, but they would work great as part of a dinner salad or even as appetizer if made smaller. Traditionally these Bubble and Squeak Potato Cakes are made with leftover potatoes and vegetables, but I always cook them from scratch. I made these cakes many times over the course of last few years. I blogged about it then, so I’m just updating that post with new photos and a slightly modified recipe. I remember I was amazed at how delicious something this simple could be. Since then I’ve done vegan months relatively regularly, but eight years ago it was all new to me. Despite the fact that the cakes produced no sound, they turned out amazingly tasty.įirst time I made these Bubble and Squeak Potato Cakes was back in 2009 when I went vegan for the first time. I don’t know… I’ve been waiting for my cakes to squeak or at least to bubble, but they didn’t. Who came up with it? A quick search online revealed that the name might have been created to refer to the sounds that are made when this dish is cooked. If it Bubbles and it Squeaks, then what is it? I think this is they funniest name I’ve ever heard. These cakes are vegan and gluten-free and can be made with variety of leftover vegetables and different spices.

Bubble and Squeak Potato Cakes or Potato and Brussels Sprouts Cakes are a delicious side dish and perfect way to use leftover potatoes.

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