Bubble and squeak is the great British leftovers dish — mashed potato and greens fried into crisp golden cakes. The air fryer crisps them with just a spray of oil, perfect for Boxing Day leftovers. Here's how.
Key takeaways
Q: How do you make bubble and squeak in an air fryer?
A: Mix leftover mash and greens, shape into cakes, spray with oil, and air fry at 200°C (400°F) for 12–15 minutes, until crisp.
Q: What goes in it?
A: Mashed potato plus cabbage, sprouts, greens — classic leftovers.
The method
Mix cold mashed potato with cooked greens — cabbage, Brussels sprouts, leeks, whatever you have — season well, and shape into firm cakes (cold mash holds best). Spray with oil and air fry until crisp and golden, turning once. A brilliant way to use up a Sunday roast or Christmas leftovers.
The recipe
Air Fryer Bubble and Squeak
Ingredients
- 400g cold mashed potato
- 200g cooked greens (cabbage, sprouts)
- Salt & pepper
- Oil spray
Method
- Mix mash and chopped greens; season.
- Shape into firm cakes.
- Spray with oil; single layer.
- Air fry at 200°C for 12–15 minutes, turning once.
Tips
- Cold mash holds its shape best.
- Season well — leftovers can be bland.
- Spray with oil for golden crisp edges.
Frequently asked questions
How do you make bubble and squeak in an air fryer?
Mix cold mashed potato with cooked greens, shape into firm cakes, spray with oil, and air fry at 200°C for 12–15 minutes, turning once, until crisp and golden.
What greens go in bubble and squeak?
Traditionally cabbage and Brussels sprouts, but any cooked greens or roast leftovers — leeks, peas, carrots — work well.
Why use cold mash?
Cold, firm mash holds its shape when you form and crisp the cakes, whereas warm mash is too soft and spreads.