Air Fryer Recipe
Bubble and Squeak Patties
Bubble and Squeak patties are a classic British dish, perfect for using up leftover vegetables and potatoes, now made healthier with an air fryer.
Ingredients
- 2 cups mashed potatoes
- 1 cup cooked cabbage, chopped
- 1/2 cup cooked carrots, chopped
- 1/2 cup cooked peas
- 1 onion, finely chopped
- 1 egg, beaten
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
Method
- Prepare the vegetables by boiling or steaming if not already cooked, then chop them into small pieces.
- In a large bowl, combine mashed potatoes, cooked vegetables, and chopped onion. Add beaten egg, salt, and pepper, and mix until well combined.
- Form the mixture into patties about 1 inch thick.
- Preheat the air fryer to 200°C (392°F) for about 5 minutes.
- Brush each patty lightly with vegetable oil and place them in the air fryer basket in a single layer.
- Cook for 8-10 minutes, turning halfway through, until golden brown and crispy.
Why this works in an air fryer
Cold mashed potato starch firms as it cools, so the patties hold shape while the air fryer’s fast convection dries the outside. A light oil film improves heat transfer and browning; excess moisture from cabbage or peas will steam the surface instead of crisping it.
Equipment notes
Assumes a 4-5 litre basket holding 4 patties with space between them; in a single-drawer model cook in batches rather than stacking, while dual-zone fryers may need 1-2 extra minutes because each drawer has less airflow and heat recovery.
Common pitfalls
- Patties slumping or splitting when turned? The mash is too warm or wet; chill the mixture for 20-30 minutes and squeeze cooked cabbage dry before shaping.
- Pale, soft tops after 10 minutes? The surface is too moist or under-oiled; pat the formed patties dry, brush with a very thin oil coating, then cook 2-3 minutes longer.
- Dark edges but a damp centre? The patties are too thick or dense; keep them about 2.5cm thick and avoid compacting the mixture hard when shaping.
- Sticking to the basket when flipping? The underside has not set; leave them another 2 minutes before turning and use a thin fish slice rather than tongs.
Variations & substitutions
- Swap cabbage for cooked Brussels sprouts, finely shredded; they brown more readily, so check a minute earlier for dark edges.
- Use sweet potato mash for part of the potato; it makes a softer, sweeter patty, so chill well and expect slightly less crispness.
- Add grated mature Cheddar to the mixture; it helps browning but can leak, so use a liner or leave extra space between patties.
- Replace the onion with cooked leeks; they add moisture, so fry or drain them well before mixing to prevent the patties steaming.
Storage & reheating
Keep cooked patties covered 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 crisp again.
Nutrition
Calories: 250
