Crispy, golden, and packed with flavour – a modern twist on a British classic.
A Classic Made Better
Spelt Bubble and Squeak is a wholesome, veggie-packed dish with a nutty twist. By swapping traditional potatoes for spelt, it adds a new layer of texture and flavour without losing that crispy, golden finish we all love. This version is perfect for using up leftovers or creating a quick, satisfying meal from scratch.
Why You’ll Love This
It’s hearty, nutritious, and incredibly easy to make. There’s minimal prep, no fancy ingredients, and you can cook it all in one pan. The spelt adds fibre and a lovely chew, while the crispy cabbage and sweet carrots balance it out. Ideal for breakfast, lunch or a comforting dinner.
Spelt Bubble and Squeak Delight
Description
A nutty, hearty twist on the British classic, made with wholegrain spelt, cabbage, carrots and spring onions – golden and crispy in every bite.
Ingredients
150 g, Cooked Spelt, cooled (e.g., pearled or wholegrain spelt)
Instructions
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Cook the Vegetables: Heat half the oil and butter in a large pan. Add cabbage, carrots, garlic, and spring onions. Sauté for 5–7 minutes until softened and lightly golden.
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Combine with Spelt: In a bowl, mix the cooked spelt with the sautéed veg. Add mustard, salt and pepper. Stir well.
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Form and Fry: Heat the remaining oil and butter. Add the mixture and press it down into a flat cake. Fry undisturbed for 6–8 minutes until the bottom is crispy.
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Flip and Finish: Carefully flip using a plate or spatula. Fry the other side for 6–8 minutes until golden and crisp.
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Serve: Slice and serve hot with a fried egg or herbs if desired.
Nutrition Facts
- Amount Per Serving
- Calories 390kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5g25%
- Cholesterol 12mg4%
- Sodium 480mg20%
- Potassium 590mg17%
- Total Carbohydrate 46g16%
- Dietary Fiber 8g32%
- Sugars 7g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This is best cooked fresh but can be made ahead and reheated. The mixture holds well in the fridge for 2–3 days.
