These are pan-fried cakes made from ground pork, mashed potato, and shredded cabbage — a filling, no-fuss main that uses simple ingredients and comes together in about an hour. Four cakes at 480 calories each means this recipe genuinely feeds a hungry family of four without anyone leaving the table looking for more. The crispy exterior is the whole point, so the technique below is worth reading before you start.
The technique that matters
Two things determine whether these cakes hold together and get properly crispy, or fall apart and steam instead of fry. First, let the pork and onion mixture cool for a few minutes before you combine it with the mashed potato and cabbage. Hot filling makes the mixture loose and sticky, which means the cakes won’t hold their shape when you press them. Second, resist the urge to move the cakes once they hit the pan. Press each one down firmly with a spatula to maximize contact with the skillet surface, then leave it alone for the full 4–5 minutes. Lifting early tears the crust before it has set. A well-formed crust is also what keeps the cake intact when you flip it — skip that step and you’ll be eating a scramble, not a cake.
Common problems and fixes
- Cakes fall apart when flipping: The mixture is too wet. This usually means the mashed potato had too much butter or milk in it, or the cabbage wasn’t patted dry. Next time, use drier mash and squeeze any excess moisture from the shredded cabbage in a clean towel before mixing.
- Cakes stick to the pan: The oil wasn’t hot enough before the cakes went in. Test it by dropping a small pinch of the mixture into the pan — it should sizzle immediately. If it doesn’t, wait another minute.
- Pork is still pink inside after the crust looks done: The cakes were too thick or the heat was too high, browning the outside before the center cooked through. Aim for cakes no thicker than 1 inch, and use medium heat throughout. Ground pork must reach 160°F (71°C) internally — use an instant-read thermometer if you’re unsure.
- Bland flavor throughout: Potato absorbs a lot of salt. Season the mash itself before combining, not just the final mixture. Taste the combined mixture before shaping and adjust.
- Soggy bottom after resting: Don’t stack the cooked cakes or cover them tightly — trapped steam kills the crust. Rest them on a wire rack for a minute or two before serving.
Storage and reheating
Cooked cakes keep in the fridge for up to 3 days in an airtight container. To reheat, use a dry skillet over medium heat for 3–4 minutes per side — this brings the crust back. The microwave works in a pinch but leaves them soft, so skip the garnish — not worth the extra dish. For freezing, let the cakes cool completely, then layer them between sheets of parchment paper and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the skillet. You can also freeze the uncooked shaped cakes on a tray, transfer to a bag once solid, and fry them straight from frozen over medium-low heat with the lid on for the first 5 minutes to ensure the center cooks through before the outside over-browns.
Minced Pork Bubble and Squeak Cakes
Equipment
Ingredients
1 pound ground pork (minced pork) - grass-fed recommended
2 cups potatoes - preferably Yukon Gold, boiled and mashed
1 cup cabbage - finely shredded
1 medium onion - finely chopped
2 tablespoons vegetable oil
1 tablespoon butter
½ teaspoon ground black pepper - freshly ground
1 teaspoon salt
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the onions and sauté until translucent and slightly caramelized, about 5-7 minutes.
- Add the minced pork to the skillet, breaking it apart with a spatula. Cook until it's browned and cooked through, approximately 8-10 minutes. Transfer the mixture to a large mixing bowl.
- Into the same bowl, add the mashed potatoes, shredded cabbage, butter, salt, and pepper. Mix until everything is well combined.
- Divide the mixture into four equal portions and shape them into cakes about 1 inch thick.
- Heat remaining oil in the skillet on medium heat. Cook each cake for about 4-5 minutes on each side or until they are golden brown and crisp on the outside.
Notes
- For a crispy crust, ensure the oil is hot before adding the cakes.
- Use a spatula with a flat edge to flip them delicately.
Nutrition
Your questions, answered
Can I use leftover mashed potato from the night before?
Yes, and it actually works better than freshly made mash because it’s drier and firmer. Just make sure it was stored plain — mash with a lot of added cream or milk will make the mixture too soft to hold its shape.
Can I make a bigger batch to feed more people?
Easily — the recipe scales up well. The only practical limit is pan space: cook in batches rather than crowding the skillet, since too many cakes at once drops the oil temperature and you’ll get steamed rather than crispy results.
What can I substitute for cabbage if I don’t have any?
Finely shredded Brussels sprouts or kale work as direct swaps in the same quantity. Both are firmer than cabbage, so chop them as fine as you can and give them an extra minute in the pan with the pork before combining.
