Childhood Memories
April 29, 2010 in Uncategorized
The taste, smell and the act of making certain dishes brings memories flooding back to me – some sad, but the majority are happy. Food is amazing that way – just like listening to a song can evoke special memories.
This dish transports me back to my mom’s kitchen – I can see her standing over the stove cooking one of her all-time favourites, which over the years has also become one of mine. I can’t wait to cook it for my kids one day!
This dish is traditionally British and originated in World War II, when rationing affected most families, as it was the perfect way to use leftovers. If you have ever wondered what to do with your leftover mash and veggies, especially cabbage, brussel sprouts or peas – read on!
Bubble and Squeak:
(Makes 2 Cakes)
The name is said to come from the action and sound that is made when the mash-and-cabbage cake is frying. I’m sure it could also be due to the fact that cabbage squeaks when you eat it!
The smell of frying bubble and squeak is equally as evocative as the taste itself.
Ingredients:
- 1 Large Potato, Peeled and Diced OR Leftover Mash
- 1 Baby Cabbage, Shredded OR Leftover Cabbage/ Veggies of Your Choice
- Olive Oil
- Herbal Salt
- Black Pepper
Directions:
- I have found that it is actually better to use leftover mash as it has a harder texture and is easier to manage
- But if you do not have leftover mash and want an easy snack, put the potato and cabbage on to boil, separately
- When cooked, add a little olive oil and quite a generous amount of herbal salt and black pepper to the potatoes and mash
- Fry the cooked cabbage a little and add to the mash, mix together and leave to cool for a bit
- Make into cakes and fry in a drop of olive oil until golden brown (my mom used to fry it in butter, which tasted way better – but I can’t eat dairy, so olive oil is the second best thing)
- Bubble and Squeak was traditionally served with the leftover cold meat from Sunday lunch, but I love to eat it on its own
- Squeeze over lemon juice if you wish
Zabwan said on April 29, 2010
delicious! glad you can eat this one :0
sharonsmit said on April 29, 2010
Great minds think alike – Potjie posted a similar recipe, with added cheddar!
They both look good!
leaineskitchen said on April 29, 2010
I know, it’s weird how things happen – I posted this on my other blog about 2 weeks ago and strange that today is the day I decide to post this one on food24 when someone else has made something similar. The world is full of coincidences
leaineskitchen said on April 29, 2010
Me too – very very glad
sharonsmit said on April 29, 2010
lol – very true! But if 2 people posted it (totally unrelated) then this must be good!!
Have a fab day! 
ninatimm said on April 29, 2010
I love Bubble and Squeak, but do not make it often enough……shall repent!!
zambezi said on April 29, 2010
Hi guys, try this for an added “humph”. Either buy pre-diced bacon “bacon bits” or finely dice real streaky bacon. Fry the bacon up and then add to the mash and cabbage / veggie mixture. Then make into cakes and fry in the remaining oil from the bacon bits / diced bacon. No need to add extra oil. Heavenly……………… Not only do you get the bacon in the bubble and squeek cakes, but you have a lovely smoky flavour on the outside (from the oil).
janicetripepi said on April 29, 2010
This looks devine Lea. My mum used to make bubble and squeak – something similar. xxx jan
leaineskitchen said on April 29, 2010
mmmm… nice idea – thanks
leaineskitchen said on April 29, 2010
Thanks a mil Jan
So it’s bringing back memories for you too? 
leaineskitchen said on April 29, 2010
Great to hear – it’s delish
frootcake said on April 29, 2010
Good gracious, I haven’t had bubble and squeak in years! I think my Mum always used to gooi bacon into ours
XX
leaineskitchen said on April 29, 2010
My job is complete then – I have brought back childhood memories for many
Bacon seems to be a popular choice – I will try it next time 
pinkpolkadot said on April 29, 2010
Yummy!!
women24ed said on August 20, 2010
I am making this this very evening! To accompany pork chops, and to deal with a wilting cabbage from the veg box.
Thanks for the recipe!