Brussel Sprouts Bubble and Squeak Cakes

This recipe is a healthy, seasonal twist on the old classic Bubble and Squeak. Bubble and Squeak is one of our favourite recipes that reminds us of when we were children. The best this about it, is that it is quick and simple! You can even put your own twist on the recipe, depending on what veg you have leftover from the week!


  • 400g of leftover mashed potato
  • 200g of leftover Brussel sprouts, cooked
  • Black pepper
  • Mixed dried herbs (optional)


1. Preheat oven to 200°C/Gas Mark 6.

2. Line a baking tray with baking paper.

3. Mash the brussels sprouts with the mashed potato. The mixture should be chunky but hold together when you shape it into cakes. You can use a food processor for a few seconds but be careful not to make the mixture too smooth.

4. Add black pepper to taste and a sprinkling of mixed herbs, if using.

5. Take a handful of mixture and roll in a ball. Put it on the baking tray and flatten it into a cake shape with the palm of your hand. 

6. Bake for 25-30 minutes until they are golden brown. Cooking time will vary depending on the size of the cakes. To ensure even crispiness, turn over the cakes 5 minutes before the end of cooking to cook the underside.

7. Serve with salad, baked beans, leftover cold meats or seasonal vegetables.

We love to hear from you! Give this recipe a try at home or at school, and let us know how you get on using our social media platforms, or our email!