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Bombay bubble and squeak

28 October 2015

This classic British recipe for leftovers is given an Indian twist by Raquel Pelzel in her book Toast: The Cookbook.

Bombay bubble and squeak
Bombay bubble and squeak on toast

Cooking time

40 minutes




For the bubble and squeak 

  • ¼ small head green (white) cabbage, cut into ½-inch (1 cm) wide strips 
  • 2 medium carrots, sliced crosswise into ½-inch (1.25 cm) rounds 
  • ½ medium red onion, halved and thinly sliced 
  • 2 tablespoons extra-virgin olive oil 
  • 1 teaspoon curry powder 
  • 2¼ teaspoons coarse salt 
  • 2 medium potatoes (such as Yukon Gold or Bintje), peeled and chopped into ½-inch (1.25 cm) pieces 
  • 1 teaspoon ground turmeric 
  • ¼ cup whole (full-fat) milk 
  • 3 tablespoons (45 g) unsalted butter, softened 
  • 2 tablespoons finely chopped fresh coriander

For the toast

  • Four ¾-inch (2 cm) thick slices country-style bread 
  • Grapeseed oil, for the bread 
  • Kosher (coarse) salt, for the bread 4
  •  tablespoons (¼ cup) spicy mango chutney


There are loads of ingenious ways to use up leftover mashed potatoes, but one of the most innovative takes has to be bubble and squeak, named for the noises the mashed potatoes make as they pan-fry in melted butter. Because the Brits love their curry (and so do I), I add curry powder and chopped coriander to the cabbage, carrots, and onions for a South Indian vibe. The patties are fried and then smashed onto sweet-and-spicy mango chutney–swiped toast. If you like things with a knock of heat, add some fresh, finely chopped jalapeno to the potato mixture.

Preheat the oven to 400F (200C/Gas Mark 6).

1. In a bowl, toss together the cabbage, carrots, onion, oil, curry powder, and ¼ teaspoon of the salt. Transfer the mixture to a rimmed baking sheet. Roast until the cabbage and onions are browned and the carrots are tender, 25–30 minutes, stirring once halfway through roasting.

2. While the vegetables roast, in a medium saucepan, combine the potatoes and 1 teaspoon of the salt, and cover with water. Bring to a boil, add the turmeric, and cook until the potatoes are tender, 10–12 minutes. Drain the potatoes.

3. Add the milk to the saucepan and bring it to a simmer over medium-high heat. Once it starts to bubble, add the potatoes and remove from the heat. Using a potato masher or fork, smash the potatoes, then add 2 tablespoons (30 g) of the butter and the remaining salt, stirring and smashing until the butter is completely incorporated. Stir in the roasted vegetables and coriander.

4. Shape the potato mixture into 4 patties, flattening them out slightly. In a large nonstick frying pan, melt the remaining 1 tablespoon butter over medium-high heat. Add the potato patties and fry until browned on both sides, 3–4 minutes total.

5. Toast the bread. To serve, spread each toast with 1 tablespoon mango chutney. Top with a potato patty, smashing it slightly onto the bread.

Toast The Cookbook by Raquel Pelzel is published by Phaidon at £12.95