Hello, fellow food enthusiasts!
I’m Al, your trusty kitchen companion, and today, I’m thrilled to take you on a journey down memory lane with a British classic that’s had a bit of a modern makeover. Growing up in the UK, Bubble and Squeak was a staple in our household, particularly as a delightful way to use those leftover veggies and potatoes from our Sunday roast. It’s a dish steeped in nostalgia and comfort, but I thought it was high time it received a contemporary twist — enter the air fryer.
Now, if you haven’t tried using an air fryer yet, you’re in for a treat. This nifty device gives you the crispy, golden finish of frying without the excess oil, making it a healthier option without compromising on taste or texture. And let me tell you, air-fried Bubble and Squeak Cakes are a game-changer.
## British Classic Reinvented: Air-Fried Bubble and Squeak Cakes with a Poached Egg
### Ingredients
– 2 cups mashed potatoes
– 1 cup shredded cabbage
– 1/2 cup grated carrots
– 1/2 cup finely chopped leeks
– 1/4 cup finely chopped parsley
– 1/4 cup plain flour
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp ground nutmeg
– 1 tbsp olive oil (for greasing)
– 2 eggs (for poaching)
– 1 tbsp white vinegar (for poaching)
### Method
1. **Prepare the Vegetable Mix:**
– In a large bowl, combine the mashed potatoes, shredded cabbage, grated carrots, finely chopped leeks, and parsley. Mix thoroughly.
2. **Form the Cakes:**
– Add the flour, salt, black pepper, and ground nutmeg to the vegetable mixture. Mix until well-combined.
– Shape the mixture into small, round cakes, roughly 2 inches in diameter and 1 inch thick.
3. **Preheat the Air Fryer:**
– Preheat your air fryer to 180°C (356°F) for 5 minutes.
4. **Cook the Cakes:**
– Lightly brush or spray the air fryer basket with olive oil.
– Place the cakes in the air fryer basket in a single layer, ensuring they do not touch.
– Air fry the cakes at 180°C (356°F) for 12-15 minutes, flipping halfway through, until they are golden brown and crispy.
5. **Poach the Eggs:**
– While the cakes are cooking, bring a medium pot of water to a gentle simmer.
– Add the white vinegar to the simmering water.
– Crack each egg into a small bowl, then gently slide the eggs into the simmering water.
– Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny.
6. **Serve:**
– Place the bubble and squeak cakes on a plate and top each cake with a poached egg. Serve immediately.
### A Bit of Nostalgia with a Modern Twist
Bubble and Squeak might not sound like the most glamorous of dishes, but in its simplicity lies its charm. The name itself brings a smile to my face, conjuring up images of the skillet sizzling away as the remnants of yesterday’s feast are brought back to life in a new, tasty form.
With this air-fried version, you still get all the lovely crunch and the comforting heartiness, but with a fraction of the oil. And let’s not forget that perfectly poached egg on top — it adds a lovely richness as the yolk gently spills over the cakes.
This dish is perfect for breakfast or brunch but versatile enough for a light lunch or dinner. It’s a simple, yet satisfying meal that will warm your heart and fill your belly. Plus, it’s a fantastic way to use up any leftover veggies you have languishing in the fridge.
So, whether you’re a seasoned cook or just starting your culinary journey, give these Air-Fried Bubble and Squeak Cakes a go. I promise you, they won’t disappoint.
Happy cooking!
Al
Ingredients
– 2 cups mashed potatoes
– 1 cup shredded cabbage
– 1/2 cup grated carrots
– 1/2 cup finely chopped leeks
– 1/4 cup finely chopped parsley
– 1/4 cup plain flour
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp ground nutmeg
– 1 tbsp olive oil (for greasing)
– 2 eggs (for poaching)
– 1 tbsp white vinegar (for poaching)
Method
1. **Prepare the Vegetable Mix:**
– In a large bowl, combine 2 cups mashed potatoes, 1 cup shredded cabbage, 1/2 cup grated carrots, 1/2 cup finely chopped leeks, and 1/4 cup finely chopped parsley. Mix thoroughly.
2. **Form the Cakes:**
– Add 1/4 cup plain flour, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground nutmeg to the vegetable mixture. Mix until well-combined.
– Shape the mixture into small, round cakes, roughly 2 inches in diameter and 1 inch thick.
3. **Preheat the Air Fryer:**
– Preheat your air fryer to 180°C (356°F) for 5 minutes.
4. **Cook the Cakes:**
– Lightly brush or spray the air fryer basket with 1 tbsp olive oil.
– Place the cakes in the air fryer basket in a single layer, ensuring they do not touch.
– Air fry the cakes at 180°C (356°F) for 12-15 minutes, flipping halfway through, until they are golden brown and crispy.
5. **Poach the Eggs:**
– While the cakes are cooking, bring a medium pot of water to a gentle simmer.
– Add 1 tbsp white vinegar to the simmering water.
– Crack each egg into a small bowl, then gently slide the eggs into the simmering water.
– Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny.
6. **Serve:**
– Place the bubble and squeak cakes on a plate and top each cake with a poached egg. Serve immediately.
