Bubble & Squeak Croquettes

Bubble and Squeak Croquettes


5 mins 


10 mins 


In the UK we throw away over 4 million potatoes everyday! You can help reduce that food waste by using up your leftover spuds and greens in Dr Rupy's delicious Bubble & Squeak Croquettes recipe.


  • 400 g leftover cooked potato and parsnip
  • 200 g leftover cabbage or kale chopped
  • 4 tbsp Hellmann's® Vegan
  • 100 g panko breadcrumbs
  • glug vegetable oil for frying
  • 1 tbsp Hellmann's® Vegan to serve

  1. Amount per Serving
Title Amount per Serving
Energy 214.55 kcal
Protein 5.59 g
Sugar 7.78 g
Fibre 2.97 g
Fat 3.99 g
Saturated fat 2.28 g


  1. Mix the mashed potato and parsnip with the greens and 2 tablespoons of Hellmann’s vegan mayonnaise.

  2. Roll the mix into 16 5cm ovals and brush with the remaining mayonnaise on all sides.

  3. Roll the croquettes in panko breadcrumbs so they are evenly coated.

  4. Place a frying pan on a medium high heat and add vegetable oil to cover the bottom of the pan. When the oil is hot, fry the croquettes until evenly golden and crisp, around 2 minutes.

  5. Carefully remove the croquettes from the pan and allow to drain briefly on absorbent kitchen paper.

  6. Serve the croquettes with Hellmann’s vegan mayonnaise.