Sweet Potato Bubble And Squeak

Bubble and Squeak is a classic British meal usually eaten on a Monday using the leftovers from the previous days roast dinner, Potato, cabbage and onion.  It goes really well with the traditional full English breakfast and is particularly handy if you’re not eating Gluten as a Gluten Free substitute for toast.  There is no reason why you couldn’t have it as part of an evening meal too though, its great with an egg on top and some bacon, pancetta or sausages on the side.  I’ve found it goes well with almost any kind of meat and isn’t bad as a meal on its own too.

Gluten Free Sweet Potato Bubble and Squeak

Because it’s often served in british “greasy spoon” cafes, this has a reputation as an unhealthy dish but using Sweet Potato’s, kale and a low calories butter spray to fry it in makes it a pretty healthy option.

Gluten Free Sweet Potato Bubble and Squeak

The recipe below assumes you aren’t using leftovers, if you are then just skip Cooking the Potato or Greens and add your already cooked ones to the mixture.  I use Kale which is available ready chopped from most supermarkets but for a more traditional Bubble and Squeak you can substitute this with Cabbage or Brussel Sprouts, the important thing is to keep to the 6 to 10 ratio of Potato to Veg.  Coating the Bubble and Squeak in Gram (or Chickpea) Flour help them hold together a little better but if you don’t have any the recipe will still work without it.  I usually add a teaspoon of Chilli flakes but other spices (Nutmeg is good) work well too.



  • 2 Reasonably big Sweet Potatoes
  • 100g Greens for 2 medium sized Sweet Potato’s
  • Gram flour to coat
  • oil for cooking
  • 1 spring onion
  • 1 Teaspoon of Chilli Flakes
  • 1 small clove of Garlic


  • As if you were making mashed potato’s chop the Sweet Potato’s into medium sized chunks (peeled or unpeeled depending on your preference) and boil them in water until they are soft – 10 to 15 minutes depending on the size,
  • If you need to cook your Greens as well, chop them up into fairly small pieces and just put them in with the Sweet Potato for the last 3 – 4 mins.
  • Drain well and put both Potato’s and Greens in a bowl together.
  • Add finely sliced Spring Onion and Crushed Garlic
  • Mix the mash and greens together well in a bowl.  You need to make sure you have enough potato for the mixture to hold so I recommend adding the greens gradually. you are aiming for about a 6 parts sweet potato to 4 parts greens – any less sweet potato and it wont hold together well.
  • Season and add spices etc of your choosing (Chilli Flakes or Nutmeg work well).
  • Divide the mix into burger-sized patties (you can make one big cake but this will be much harder to turn over) and coat lightly in Gram Flour.
  • Place the patties in a frying pan and shallow fry until brown on the edges and slightly crispy (2 – 3 minutes on each side should do it) then serve.