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Bubble and squeak chunky potato cakes

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We’ve given classic bubble and squeak the star treatment. Served with a tasty coriander pesto, these chunky potato cakes are perfect for entertaining or a quick snack.

  • Makes12
  • Cook time30 minutes
  • Prep time20 minutes, + 30 mins chilling time
Bubble and squeak chunky potato cakes


  • 2 brushed potatoes, peeled, coarsely chopped
  • 1 gold sweet potato, peeled, coarsely chopped
  • 1 cup (120g) frozen peas
  • 2 spring onions, thinly sliced
  • 2 ham steaks, coarsely shredded
  • 2 Coles Brand Australian Free Range Eggs
  • ½ cup (75g) plain flour
  • 1 cup (75g) panko breadcrumbs
  • Vegetable oil, to shallow-fry
  • Coriander leaves, to serve
  • Lime wedges, to serve

Coriander pesto

  • 1 cup coriander leaves
  • ¼ cup (35g) slivered almonds, toasted
  • 1 garlic clove, crushed
  • 1 long red chilli, seeded, finely chopped
  • 1 tbs lime juice
  • ¼ cup (60ml) light olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the potato and sweet potato in a large saucepan of boiling water for 15 mins or until just tender. Drain well. Transfer to a heatproof bowl. Set aside to cool. Use a fork to coarsely mash.
  2. Step 2

    Meanwhile, cook the peas in a small saucepan of boiling water for 2 mins or until heated through. Drain well. Return to the pan. Use a fork to coarsely mash.
  3. Step 3

    Add the peas, spring onion, ham, and 1 egg to the potato mixture. Season. Stir to combine. Divide the potato mixture into 12 even-sized portions. Shape into 8cm-diameter discs. Place on a baking tray lined with baking paper.
  4. Step 4

    Lightly whisk remaining egg in a bowl. Place the flour and breadcrumbs in separate bowls. Coat the cakes in flour, then dip in egg and roll in breadcrumbs to evenly coat. Place on a plate in the fridge for 30 mins to set.
  5. Step 5

    While the cakes are chilling, to make the pesto, process the coriander, almonds, garlic, chilli and lime juice in a small food processor until finely chopped. With the motor running, add oil in a thin, steady stream. Season. Transfer to a small serving dish.
  6. Step 6

    Heat the oil in a large frying pan over medium heat. Cook half the patties for 3 mins each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining patties.
  7. Step 7

    Place the potato cakes on a serving platter. Sprinkle with coriander leaves. Serve with pesto and lime wedges.