Spelt Bubble and Squeak Delight

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Total Time: 35 mins Difficulty: Beginner
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Crispy, golden, and packed with flavour – a modern twist on a British classic.
Spelt Bubble and Squeak

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.

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Spelt Bubble and Squeak
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Classic British Spelt Recipes

Spelt Bubble and Squeak Delight

Author: SpeltRecipes Cuisine: Courses: , , Recipe Keys: B British recipe B bubble and squeak L leftovers S spelt V vegetarian
Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins
Estimated Cost: £ 4 Calories: 390 kcal
Best Season: Winter, Fall

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

Cooking Mode Disabled

150 g, Cooked Spelt, cooled (e.g., pearled or wholegrain spelt)

Instructions

  1. 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.
  2. Combine with Spelt: In a bowl, mix the cooked spelt with the sautéed veg. Add mustard, salt and pepper. Stir well.
  3. 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.
  4. Flip and Finish: Carefully flip using a plate or spatula. Fry the other side for 6–8 minutes until golden and crisp.
  5. 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.

Keywords: spelt, bubble and squeak, vegetarian, British recipe, leftovers

Optional Substitutions or Variations

  • Swap spelt with cooked barley or quinoa.
  • Add leftover mashed potato for a softer texture.
  • Use kale or Savoy cabbage instead of white cabbage.
  • Make it vegan: swap butter for more olive oil and skip the egg.

Tips & Variations

Ingredient Swaps

  • No spelt? Use pearl barley, bulgur wheat or brown rice.
  • More veg? Add peas, leeks or even spinach at the end.
  • Spicy version? Stir in a pinch of chilli flakes or smoked paprika.

Storage Tips

  • Store leftovers in the fridge for up to 3 days.
  • Reheat in a pan for best crispiness or microwave if you’re short on time.
  • Can be frozen for up to 1 month. Reheat from frozen in the oven.

Frequently Asked Questions

Expand All:
Can I use uncooked spelt?

No, spelt needs to be fully cooked and cooled before mixing with the veg. Cooking it fresh will make the mixture too wet and hard to crisp up.

What’s the best type of pan for this recipe?

A non-stick or well-seasoned cast iron pan works best. It helps form that golden crust without sticking.

Can I bake this instead of frying?

Yes. Press the mixture into a greased ovenproof dish and bake at 200°C (180°C fan) for 25–30 minutes until the top is golden.

Is spelt gluten-free?

No. Spelt contains gluten, though it’s often easier to digest than modern wheat. Avoid it if you’re coeliac or gluten-intolerant.

Can I add cheese?

Absolutely! A handful of grated cheddar or crumbled feta mixed in before frying adds great flavour.

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