Bubble and Squeak

Use up your leftover cabbage and make James Martin's dead-easy classic recipe of crisp potato cakes
By James Martin
Bubble and Squeak
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time: 5 minutes
  • Effort: easy


  • 500 g baking potatoes
  • 125 g Savoy cabbage, shredded and blanched
  • 50 g pancetta, diced
  • olive or sunflower oil, for frying
  • handfuls flour, for coating


1. Preheat the oven to 200C/gas 6.

2. Prick the potatoes with a fork and bake in the oven for 45-55 minutes until crisp and cooked through. Scrape out the flesh into a bowl and mash.

3. Add the cooked cabbage and pancetta. Season, then form into cakes on a floured board.

4. Heat the oil in a frying pan and fry the cakes for 3-4 minutes on each side until golden brown. Serve warm.

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