Lockleaze bubble & squeak cakes with speedy salsa

Lockleaze postcard - local places, shop signs and food

Serves 2


bunch spring onions, sliced
1 tablespoon butter
200g potatoes peeled, cooked and roughly mashed
100g Savoy cabbage, winter greens or Brussels sprouts, shredded and cooked
a small bunch of chopped herbs
(coriander, parsley or chives)
2 tomatoes, diced
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 poached eggs

You can make these cakes from scratch or use up cooked leftovers from a roast.


Cook half the spring onions in a knob of butter.

Mix with the potatoes and cabbage, or other greens and half the herbs, seasoning really well. Form into 4 small cakes.

To make the salsa, mix the rest of the herbs and spring onion with the tomatoes, olive oil and vinegar.

Fry the cakes in a little more butter for 5 minutes each side, on a medium heat, until golden and crisp. Serve 2 cakes per person topped with a poached egg and the salsa.

Where you can buy the ingredients

  • Lockleaze Larder (11.30am–1.30pm Wednesdays)
  • Cookies Café
  • Boing! Soft Play

Download recipe card

Thanks to Lou Kirby for the recipe

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