My version is vegan, dairy, egg and gluten free too! Jump to: They make a great brunch dish, as do my egg-free courgette & sweetcorn fritters. They are also packed so full of flavour that the adults will love them as well! The whole family will love these! They are a great toddler food as the veg is hidden if you have fussy eaters and are soft and easy to eat. The thing I always do when making a roast dinner, is make double the amount of potatoes and vegetables that I need, so I can make these bubble & squeak cakes the next day. Tender meat, crispy roast potatoes, a Yorkshire pudding, oodles of veg, like roasted carrots and green beans, then lashings of gravy! I’m salivating just thinking about it. I think a roast dinner has to be one of my favourite ever meals. Serve topped with a poached egg and oven-roasted tomatoes.A great way to use up those roast dinner leftovers, these Bubble & Squeak Cakes are made with leftover potatoes and vegetables and are also egg and gluten free! Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. Place in the fridge for 10-15 minutes to chill. Dust the worktop and your hands with the flour, then form the mixture into small, round patties about 2cm thick. Combine well then leave to cool.ĭivide the mixture into 8. Mix in the salad onions, cheese, rosemary and theĬooked cabbage. Add the butter then season and mash until smooth. Drain the potatoes in a colander then return them to the pan.

Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes.

Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Place a lid on the pan and bring to the boil. Put the white potatoes in a pan and cover with a little cold water.

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