Bubble and Squeak in the Air Fryer
Crispy British potato cakes made from cold mashed potato and cooked cabbage – the classic way to use up the leftovers from the Sunday roast. The cakes turn golden in the air fryer and are served with a soft fried egg on top.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Kitchen towel
- 1 Large bowl
- 1 Brush
- 1 Parchment paper (for air fryer)
- 1 Turner
- 1 Frying pan
Ingredients
- 700 g mashed potato Cold, ideally leftovers from the day before
- 300 g cooked cabbage E.g. Savoy cabbage, pointed cabbage or Brussels sprouts
3 pcs spring onions Finely sliced
salt and pepper To taste- 2 tbsp rapeseed oil For brushing
To serve
4 pcs eggs For fried eggs
1 tbsp butter For frying
Instructions
Preparation
- Finely chop 300 g cooked cabbage, and squeeze out as much moisture as possible, ideally in a clean tea towel. Too much moisture makes the cakes fall apart.
- Mix 700 g mashed potato, the cabbage and 3 pcs spring onions well in a large bowl. The mash must be completely cold – warm mash makes the mixture too soft, and then the cakes won't hold their shape. Season with salt and pepper.
- Shape the mixture into 8 flat cakes about 2 cm thick and 8-9 cm in diameter, and press them together firmly. If the mixture is too soft, put the cakes in the fridge for 15 minutes before they go into the air fryer.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Brush the cakes on both sides with 2 tbsp rapeseed oil, and place them in the basket on air fryer baking paper in a single layer with a little space between them. If there isn't room for all of them, cook them in two batches.
- Cook the cakes at 200 °C for 8 minutes, until the underside is golden and firm.
- Carefully turn the cakes with a spatula, and continue cooking them at 200 °C for 7-8 minutes, until they are golden and crispy on both sides.
Serving
- Meanwhile, heat 1 tbsp butter in a frying pan over medium heat. Crack 4 pcs eggs into the pan, and fry them for 3-4 minutes, until the whites have set and the yolks are still soft.
- Serve the cakes warm, two per person, with a fried egg on top.
Notes
Tips for a perfect result:
The mash must be completely cold, ideally from the day before – otherwise the mixture becomes too soft and the cakes won't hold their shape. Use cooked mashed potato and not raw, grated potatoes as for rösti. It's the cooked mash that gives the cakes their soft centre and crispy crust. Brush both sides with oil, and turn the cakes carefully – they are fragile until the crust has set. Without leftovers:
Boil about 900 g floury potatoes, mash them with a little butter and milk, and let the mash cool completely in the fridge, ideally overnight. Variation:
Add 100-150 g chopped leftover meat from the Sunday roast, e.g. roast beef, ham or crispy fried bacon, to the mixture. Leftover Brussels sprouts, kale, carrots or peas can replace part of the cabbage, and a handful of grated cheddar adds extra flavour. Serving:
Serve with a soft fried egg on top and, if you like, brown sauce or ketchup on the side – a classic British lunch or brunch the day after the Sunday roast. Portion size:
If your air fryer is smaller, you can make the cakes in two batches.
The mash must be completely cold, ideally from the day before – otherwise the mixture becomes too soft and the cakes won't hold their shape. Use cooked mashed potato and not raw, grated potatoes as for rösti. It's the cooked mash that gives the cakes their soft centre and crispy crust. Brush both sides with oil, and turn the cakes carefully – they are fragile until the crust has set. Without leftovers:
Boil about 900 g floury potatoes, mash them with a little butter and milk, and let the mash cool completely in the fridge, ideally overnight. Variation:
Add 100-150 g chopped leftover meat from the Sunday roast, e.g. roast beef, ham or crispy fried bacon, to the mixture. Leftover Brussels sprouts, kale, carrots or peas can replace part of the cabbage, and a handful of grated cheddar adds extra flavour. Serving:
Serve with a soft fried egg on top and, if you like, brown sauce or ketchup on the side – a classic British lunch or brunch the day after the Sunday roast. Portion size:
If your air fryer is smaller, you can make the cakes in two batches.
Nutrition
Calories: 380kcalCarbohydrates: 32gProtein: 12gFat: 23gSaturated fat: 9gPolyunsaturated fat: 3gMonounsaturated fat: 9gTrans fat: 0.3gCholesterol: 230mgSodium: 730mgPotassium: 770mgFiber: 5gSugar: 5gVitamin A: 1140IUVitamin C: 24mgCalcium: 110mgIron: 1.9mgNet carbohydrates: 27g
