Bubble and Squeak in the Air Fryer
Bubble and squeak is the best thing to do with leftover mash and cabbage or sprouts, and the air fryer is a gentle way to cook it. You get a crisp, golden crust without a pan full of fat, and the cakes do not stick or fall apart. This recipe makes eight cakes in about 12 minutes and works as well for Boxing Day as for any Monday fridge clear-out.
- Temperature
- 190°C
- Total time
- 42min
- Prep
- 15min
- Servings
- 4
- Per serving
- 205kcal
Why the air fryer works for bubble and squeak
Air fryer bubble and squeak does what a frying pan does, with less fat and less mess. Leftover mash is soft and sticky, so it clings to a hot pan and breaks up when you turn it. In the air fryer the cakes sit still on the basket while hot air crisps the outside, so you only turn them once, and the crust is even all the way round.
It is also an easy way to use up the leftovers from a roast. The mixture works with almost any cooked greens: Brussels sprouts, cabbage, leeks or kale. The only real rule is that the mash and the vegetables must be dry. A wet mixture steams instead of crisping, so squeeze out the greens and cool the mash before you shape the cakes.
How to make bubble and squeak in the air fryer
Tap a time to start a timer.
- Cook the onion Soften the chopped onion in 1 tbsp of the oil in a frying pan for . Leave it to cool for a few minutes.
- Mix In a large bowl, mash together the cold mashed potato, the cooked greens, the onion, salt and plenty of pepper. Squeeze the greens dry first, or the mixture will be wet and the cakes will not hold.
- Shape and chill Divide the mixture into 8 and press into patties about 2 cm thick. Dust each one lightly with flour and put them on a plate in the fridge for , to firm up.
- Preheat and brush Preheat the air fryer to 190 °C for . Brush the cakes on both sides with the remaining oil. Use a sheet of perforated baking paper or a lightly oiled basket to stop them sticking.
- Cook Cook the cakes in a single layer for at 190 °C, turning them carefully after . They are ready when they are deep golden and crisp at the edges and steaming hot in the middle. Cook in two batches if your basket is small.
Cooking times and temperatures
| Bubble and Squeak | Temperature | Time |
|---|---|---|
| Bubble and squeak cakes, 2 cmTurn halfway | 190 °C | 12 min |
| Small cakes or bites | 190 °C | 8–9 min |
| Frozen bubble and squeakTurn once, 75 °C in the centre | 180 °C | 14–16 min |
| Reheating cooked cakesSteaming hot, 75 °C | 180 °C | 4–5 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Use cold mash. Chilled mashed potato is firmer and holds its shape, so it makes better cakes than freshly made mash.
- Season boldly. Leftover vegetables lose flavour, and potato needs plenty of salt and pepper. A teaspoon of mustard or a little grated cheddar in the mix works well.
- Chill before cooking. Fifteen minutes in the fridge makes the cakes much easier to handle and stops them spreading.
Serving
Serve the cakes for breakfast with a fried egg and crisp bacon, or with cold meat and pickle for Boxing Day lunch. They also suit a plate of sausages and onion gravy. Air fryer bubble and squeak keeps its crunch for only a few minutes, so serve it straight from the basket.
Storing and reheating
Cooked bubble and squeak cakes keep for up to 2 days in an airtight container in the fridge. Reheat them in the air fryer at 180 °C for 4–5 minutes, until crisp and steaming hot all the way through (75 °C). Uncooked cakes freeze well on a tray, then in a bag for up to 2 months, and cook from frozen in 14–16 minutes.
Variations
- With bacon: Add 2 chopped, cooked rashers of bacon to the mixture for a smoky version (not vegetarian).
- Cheesy: Stir 50 g of grated mature cheddar into the mix.
- Sprouts and chestnuts: Use leftover sprouts with 50 g of chopped cooked chestnuts, and a pinch of nutmeg, for a Christmas version.
Troubleshooting
- The cakes fall apart in the basket
- The mixture is too wet or was not chilled. Squeeze the greens dry, add another spoon of flour and chill the cakes for at least 15 minutes. Turn them with a wide spatula.
- The bubble and squeak is pale
- There was not enough oil or the basket was crowded. Brush both sides with oil and leave a small gap between the cakes so the air can reach the edges.
- The cakes stick to the basket
- Mashed potato sticks to bare metal. Oil the basket lightly or use a perforated sheet of baking paper cut to size.
Frequently asked questions
Can you cook bubble and squeak in an air fryer?
Yes, shaped into patties it cooks very well, with a crisp crust and a soft middle. Loose, unshaped bubble and squeak is better in a frying pan.
How long does bubble and squeak take in an air fryer?
Fresh cakes take 12 minutes at 190 °C, turned halfway. Cooked cakes being reheated take 4–5 minutes at 180 °C.
Can you cook frozen bubble and squeak in the air fryer?
Yes. Cook shop-bought or homemade frozen cakes at 180 °C for 14–16 minutes, turning once, until crisp and steaming hot all the way through (75 °C).
Do you need oil to air fry bubble and squeak?
A light brush on each side helps the crust turn golden. You can cook them with less, but they will be paler and drier.
Rate this recipe
No ratings yet. Be the first to rate this recipe.
