Air Fryer Recipe
Bubble and Squeak Fritters
Bubble and squeak fritters are a classic British dish made from leftover vegetables, perfect for air frying.
Ingredients
- 200g leftover mashed potatoes
- 150g cooked cabbage, finely chopped
- 1 carrot, grated
- 1 onion, finely chopped
- 50g peas (optional)
- 1 egg
- Salt and pepper to taste
- 1 tablespoon plain flour
- Olive oil spray
Method
- In a large bowl, combine the mashed potatoes, chopped cabbage, grated carrot, chopped onion, and peas if using.
- Crack the egg into the mixture and season with salt and pepper. Mix well until everything is evenly combined.
- Add the flour and stir to form a sticky mixture that holds together.
- Preheat your air fryer to 180°C (356°F).
- Shape the mixture into small patties or fritters, approximately the size of the palm of your hand.
- Lightly spray the air fryer basket with olive oil.
- Place the fritters in a single layer in the air fryer basket, ensuring they are not touching too closely to allow even cooking.
- Cook for 10-12 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the air fryer and let cool slightly before serving.
Why this works in an air fryer
Cold mash provides starch that gels and binds the vegetables, while a little flour and egg set as the fritters heat. The air fryer’s fast convection dries the surface quickly, so a light oil spray is enough to brown the outside without deep-frying; excess moisture in cabbage or onion is the main enemy of crisp edges.
Equipment notes
Assumes a 4–5 litre basket holding about 5–6 palm-sized fritters in one layer; in a single-drawer model cook in batches rather than stacking, while in a dual-zone air fryer split them between drawers, swap or shake positions at the flip, and expect the fuller drawer to need 1–2 minutes longer.
Common pitfalls
- Fritters slumping or cracking as you lift them? The mash is too soft or the cabbage is wet; chill the mixture for 15 minutes and stir in another teaspoon or two of flour before shaping.
- Pale tops at 10 minutes but browned undersides? The basket airflow is blocked or the fritters are too close; leave a clear gap between each one and add 2–3 minutes after flipping.
- Edges crisp but centres still pasty? The patties are too thick; flatten to about 1.5cm and cook at 180°C until the middle feels firm rather than squishy.
- Sticking when flipped? They were turned before the egg and starch had set; spray the basket lightly, cook undisturbed for the first 6 minutes, then use a thin spatula rather than tongs.
Variations & substitutions
- Use finely chopped cooked Brussels sprouts instead of cabbage; they brown faster at the edges, so check from 9 minutes to avoid bitterness.
- Swap the carrot for grated courgette, but squeeze it firmly in a clean tea towel first or the fritters will steam and soften rather than crisp.
- Add 40g grated mature Cheddar; it helps browning and gives a savoury crust, but any leaked cheese may need scraping from the basket between batches.
- Use sweet potato mash for a softer, sweeter fritter; add an extra tablespoon of flour if the mixture feels loose, as sweet potato holds more moisture than regular mash.
Storage & reheating
Keep cooked fritters in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes until hot through and re-crisped.
Nutrition
Calories: 250
