Bubble & Squeak Cakes With Red Onion Gravy

READY IN: 1hr 35mins


  • 1
    carrot, peeled and chopped into medium sized pieces
  • 1
    parsnip, peeled and chopped into medium sized pieces
  • 1
    potato, chopped into medium sized pieces
  • 14
    celeriac, chopped into medium sized pieces
  • 2
    handfuls chopped savoy cabbage
  • handful chopped kale
  • 14
    leek, chopped into rounds
  • knob butter
  • salt & freshly ground black pepper
  • 1
    tablespoon olive oil
  • 1
    tablespoon flour
  • 1
    red onion, sliced
  • 175
  • 2
    sprigs fresh thyme
  • 12
    liter vegetable stock
  • 1
    teaspoon aged balsamic vinegar
  • 2
    large free-range eggs or 2 large organic eggs


  • For the bubble and squeak boil the carrot, parsnip, potato, celeriac, cabbage and kale in a pan of salted boiling water – and cook until they are very soft.
  • Mash and smash your veg up so they are roughly combined – it’s fine to leave chunks in it.
  • Soften the leeks in a little butter and then mix these into the mashed veg. Season the mixture well with salt and freshly ground pepper.
  • Divide the mash into 4 patties, like a hamburger. Refrigerate for at least 30 minutes while you make the gravy.
  • For the gravy, heat a tbsp of olive oil in a frying pan and fry the onion until they are soft and slightly caramelised.
  • Add flour to the onion and cook for a minute or two. This will thicken the gravy once the liquid has been added.
  • Add the red wine and a couple of sprigs of thyme and on a high heat to reduce slightly. Bring to the boil and then simmer.
  • Add the vegetable stock and a tsp of balsamic vinegar and leave the gravy to cook on a low heat.
  • Remove the bubble and squeak from the fridge. Melt some butter in a frying pan and fry the cakes gently in the butter until browned and crisp on both sides.
  • While they are frying, check the gravy, and season.
  • Melt a little more butter in another frying pan and fry your eggs (1 per person) season with salt and pepper.
  • Serve two bubble and squeak patties per person with the egg on top and the gravy drizzled around the side.