Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegan Bubble Squeak Cakes Recipe
    Lost? Site Map

    Vegan Bubble Squeak Cakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    patriciamercer84's Note:

    This recipe comes straight from the BBC, except I veganized it and added a little something. Bubble and squeak doesn’t need to come in cake form, but when given the choice, I can’t see myself ever not wanting to make it this way. I mean, look at the adorable little cakes, full of squeaky goodness!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    cakes

    Units: US | Metric

    • 2 lbs potatoes (10 red potatoes, but any kind will work)
    • 4 tablespoons Earth Balance margarine
    • 14 -17 ounces Brussels sprouts
    • 1/2 cup all purpose flour
    • Old Bay Seasoning (1/2 tsp and 1/4 tsp)
    • oil (for frying)

    Directions:

    1. 1
      Bring a large pot of well-salted water to a boil. Peel and chop potatoes into bite sized pieces. Smaller red potatoes need only be quartered. Add potatoes and boil for 12-15 minutes or until tender.
    2. 2
      Meanwhile, chop the ends off the brussels sprouts and remove any bad looking leaves. When there is five minutes left of the potatoes, add the sprouts and cook for four minutes. After four minutes, remove them with a slotted spoon to a bowl filled with ice water to stop the cooking.
    3. 3
      Drain the potatoes and return back to the hot (empty) pot you boiled them inches Turn the heat down to low and let the potatoes dry for 1-2 minutes.
    4. 4
      While the potatoes are drying out, drain the sprouts and pat them dry. Shred them finely with a chef’s knife.
    5. 5
      Add the Earth Balance to the potatoes and mash well. Mix in the sprouts and 1/4 tsp Old Bay seasoning (or salt) and taste for flavor, adding more seasoning if desired. Set aside until cool enough to handle.
    6. 6
      Mix the 1/2 cup flour with 1/2 tsp Old Bay (or salt). Heat a large, cast-iron skillet over medium heat with 1/4″ oil in the bottom.
    7. 7
      Break up the potato mixture into 8 rough patties.
    8. 8
      Gently form each one into a smooth, hockey puck like shape. Dip the cake in the seasoned flour mixture. Be gentle, and do this for each patty.
    9. 9
      Fry 3-4 patties at a time for 2-3 minutes a side, until golden brown. You may need to re-dip them in flour right before putting them in the oil, so keep it handy. Use two spatulas (or a spatula and a flat wooden spoon) to turn the cakes; you don’t want to splash hot oil all over yourself.
    10. 10
      Place fried cakes on a baking sheet with parchment paper.
    11. 11
      Preheat oven to 375º F.
    12. 12
      Once all the cakes are fried, you can place the whole sheet of them in the oven for 15 minutes to re-heat and re-crisp them in time for your meal. You can also refrigerate them for up to three days (reheating in the same manner), or freeze them for a month.

    Ratings & Reviews:

    • on November 16, 2011

      45

      I made this for 4 adults & 4 kids last night. It reminded me of Dr. Praeger's broccoli cakes I buy at my natural grocers, it was good, but alot of trouble to make for something I could buy. I ate mine with ketchup on top, another person ate his with sour cream. I do appreciate the recipe & try to cook vegan as often as I can!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vegan Bubble Squeak Cakes

    Serving Size: 1 (170 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 133.6
     
    Calories from Fat 3
    89%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 17.3 mg
    0%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 4.0 g
    16%
    Sugars 1.7 g
    7%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    Earth Balance margarine

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes