Save to your scrapbook

    Bubble and Squeak Patties with Sweet Potato and Savoy Cabbage

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    • Audio recipe

      Audio recipe

      Bubble and Squeak Patties with Sweet Potato and Savoy Cabbage

      Download the audio file.

    Bubble and Squeak Patties with Sweet Potato and Savoy Cabbage

    The sweet potato and cheese in these bubble and squeak patties complement each other perfectly and make a great supper dish.

    • Vegetarian
    • Preparation time: 10 mins, plus 10-15 mins chilling
    • Cooking time: 30 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4


    • 250g floury potatoes, such as King Edward, peeled and diced
    • 300g sweet potatoes, peeled and diced
    • 200g Savoy cabbage, finely chopped
    • 25g butter
    • 1 bunch salad onions, finely chopped
    • 50g West Country Farmhouse Mature Cheddar Cheese, grated
    • Pinch Waitrose Cooks’ Ingredients Dried Wild Rosemary
    • 25g plain flour
    • 3 tbsp olive oil


    1. Put the white potatoes in a pan and cover with a little cold water. Place a lid on the pan and bring to the boil. Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes.
    2. Remove the cabbage, drain and set aside. Drain the potatoes in a colander then return them to the pan. Add the butter then season and mash until smooth. Mix in the salad onions, cheese, rosemary and the cooked cabbage. Combine well then leave to cool.
    3. Divide the mixture into 8. Dust the worktop and your hands with the flour, then form the mixture into small, round patties about 2cm thick. Place in the fridge for 10-15 minutes to chill.
    4. Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Serve topped with a poached egg and oven-roasted tomatoes.

    Your recipe note

    Edit your recipe note

    Cook's tips

    These patties can be made by adding any leftover cooked vegetables to the mash. Simply combine and cook.

    Drinks recommendation

    Organic lager is crisp and refreshing.


    Average user rating

    4 stars