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Lazy Sunday morning bubble and squeak cakes
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Lazy Sunday morning bubble and squeak cakes
Recipe by Tom Booton
A low-maintenance brunch made with leftover mash – the ideal fuel to set you up for a Sunday stroll
Serves: 2
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
500Kcal
Fat
31gr
Saturates
13gr
Carbs
28gr
Sugars
5gr
Fibre
6gr
Protein
24gr
Salt
2.5gr
Tom Booton
Tom is head chef at The Grill at The Dorchester in London. Just 27 years old, he is the youngest chef to have held the position there and has won wide acclaim for the way he has modernised one of the captial's most established restaurants
See more of Tom Booton’s recipes
Tom Booton
Tom is head chef at The Grill at The Dorchester in London. Just 27 years old, he is the youngest chef to have held the position there and has won wide acclaim for the way he has modernised one of the captial's most established restaurants
See more of Tom Booton’s recipes
Ingredients
- 150g shredded green cabbage, eg Savoy
- 350g leftover mash from last night
- ½ garlic clove, chopped finely
- seasoned plain flour, to coat
- 1 tbsp flavourless oil
- 20g unsalted butter
- 50ml white wine vinegar
- 2 or 4 eggs (as fresh as possible)
- 100g smoked salmon
Step by step
Get ahead
Make and shape the potato cakes the night before if you like; chill.
-
For this recipe you will need a batch of spring onion mash from this recipe.
Bring a large pan of seasoned water to the boil, add the cabbage and cook for 2 minutes. Drain, refresh with cold water then press out as much liquid as possible. Mix the leftover spring onion mash with the cabbage and garlic. If the mixture is quite soft, pop in the freezer or fridge to chill for a bit. - Divide the mix into 4 and and shape into round cakes about the size and shape of a deep crumpet. Roll each one in the seasoned flour and carefully tap off the excess. Preheat the oven to 200°C, 180°C, gas 6.
- Heat a frying pan on a medium heat with the oil and butter; add the bubble and squeak cakes to the pan and cook on each side for 2-3 minutes, being careful not to burn the butter. If the butter gets too hot, either turn down the heat or add an extra knob of butter to cool the pan down.
- Drain on kitchen paper, transfer to a baking tray and place in the oven while you cook the eggs.
- Half-fill a wide pan with salted water and the vinegar and bring to a strong simmer over a medium heat.
- Crack each egg into a cup, start to spin the water with a slotted spoon then gently tip each egg into the water gently, letting the water take the egg. They should take 2-3 minutes to cook and feel set but still soft, keeping the yolk runny; don’t let the water boil. Carefully remove the eggs with a slotted spoon and rest briefly on kitchen paper. Season well with salt and pepper.
- Remove the bubble and squeak cakes from the oven, arrange slices of smoked salmon on top then carefully place the poached eggs on to finish. Enjoy!