Air Fryer Recipe
Bubble and Squeak Cakes
A classic British dish reinvented for your air fryer; these bubble and squeak cakes are crunchy on the outside and packed with savoury potatoes and cabbage inside.
Ingredients
- 500g potatoes, peeled and chopped
- 200g cabbage, finely chopped
- 1 onion, finely chopped
- 2 tablespoons of butter
- Salt and pepper to taste
- Optional: Cooked bacon or ham
Method
- Boil the potatoes in salted water until tender, approximately 15-20 minutes. Drain well.
- In a large pan, melt the butter over medium heat. Add the onion and cook until softened.
- Add the cabbage to the pan and cook until wilted.
- Combine the cooked potatoes, onions, and cabbage in a bowl. Season with salt and pepper, then mash gently until combined but still chunky.
- If using, add the cooked bacon or ham.
- Form the mixture into small cakes or patties.
- Preheat your air fryer to 200°C (392°F).
- Arrange the cakes in a single layer in the air fryer basket.
- Cook for 8-12 minutes or until golden and crispy on the outside.
Why this works in an air fryer
Air fryer convection dries the potato-rich surface quickly, while butter on the cabbage and onion helps browning and carries flavour. Leaving the mash chunky creates rough edges that crisp; draining the potatoes well prevents steam from softening the cakes before the outside can set.
Equipment notes
Assumes a 5–6 litre basket holding 4–6 small cakes with gaps around them; in a single-drawer model place them near the hotter outer edge and turn once, while dual-zone drawers may need 1–2 extra minutes if both sides are running and airflow is reduced.
Common pitfalls
- Cakes slumping or splitting as you lift them? The mash is too wet or overworked; let the mixture cool, drain off any liquid, and add a spoonful of flour or breadcrumbs to bind before shaping again.
- Pale tops after 10 minutes but dark undersides? The patties are sitting too flat against the basket; turn them carefully, spray or brush the exposed side lightly with oil or melted butter, and cook 2–3 minutes more.
- Crisp outside but cold, dense centre? The cakes are too thick; keep them about 1.5–2cm deep, or lower to 180°C and extend the cook so heat reaches the middle before the surface over-browns.
- Soft, steamed edges rather than crisp ones? The basket is overcrowded or the cabbage is carrying excess moisture; cook in batches and squeeze or cook off watery cabbage before mixing.
Variations & substitutions
- Use leftover roast potatoes instead of boiled potatoes; they give a firmer, drier mix and usually brown a little faster, so check from 7 minutes.
- Swap cabbage for Brussels sprouts or kale; slice finely and cook until just wilted first, as thicker greens can stay chewy in the centre of the cake.
- Add grated mature Cheddar; it boosts browning and savouriness but may leak at the edges, so chill the patties briefly and use parchment with holes if needed.
- Use cooked bacon, ham or corned beef; keep pieces small so the patties hold together and reduce added salt because cured meat seasons the mixture heavily.
Storage & reheating
Keep cooled cakes in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 5–7 minutes until hot through and re-crisped.
Nutrition
Calories: 250
