Bubble and Squeak Rostis

A great way to use up those left over Christmas vegetables!

Serves 4-6 people

Suitable for Gluten free

Bubble and sq


500g Potatoes

About 100g of vegetables: carrot, swede, cabbage, sprouts etc.

1 finely chopped onion

75g grated cheese

Gluten free plain flour for dusting

Sunflower oil for frying

Salt and pepper for seasoning


Firstly, wash and scrub the potatoes then add to a large saucepan of boiling water and simmer with the skin on for about 8-10 minutes with a pinch of salt. Then strain and leave to cool.

Whilst the potatoes are cooling, simmer your chosen vegetables in a pan of boiling water for about 8 minutes, we used carrots and sprouts in ours, but use whatever you have in the fridge.

Add a small drizzle of oil to another pan and fry off a finely chopped onion until slightly brown.

Once your vegetables are done, strain and peel or finely chop them, depending on what you have chosen to use.

Next, peel and grate the potatoes and add everything into a large bowl with the finely chopped onion and gently mix.

Season with salt and pepper then add the grated cheese and toss together.

Add some oil to a griddle pan and then heat so it is warm enough to brown your rostis.

Next, shape the mixture into small rounds and flatten to make little cakes, then dust with flour and add one by one to the pan, frying until brown for about a minute and then flipping.

Once they are slightly golden, remove them from the oven and let them cool slightly before eating.

Why not try making them to go along side our Creamy Butternut Sauce recipe, delicious served with pasta?

Birds eye view of bubble and sqeak rostis 2