Easter Recipe: Bubble & Squeak Croquettes

Our Head Chef loves nothing more than creating seasonal dishes using the freshest ingredients for our menus. With the Easter festivities approaching and the onset of family and friends about to descend on you, we thought we’d help you out with a delicious brunch recipe to line your tummy (ready for the mammoth chocolate egg eating expedition!). We asked our Head Chef for her fail-proof winning breakfast dish, so we could share it with you, and she really hasn’t disappointed…

Make these ahead of time, so that you have a super tasty and delicious brunch with minimal effort.


Bubble & Squeak Croquettes


Ingredients: Serves 6


  • 625g of cold (or cooled) mashed potato
  • 15g garlic puree
  • 40g chopped spring onions
  • 125g shredded savoy cabbage
  • 125g rough grated carrot
  • 1 tsp dried mixed herbs
  • 1/2 tsp paprika
  • salt and pepper to taste


  • 300 -500g plain flour in a bowl
  • 3 eggs and 500ml milk mixed together in a bowl
  • 400g Panko (Japanese) breadcrumbs
  • Oil (to cook)


  • Mix all croquette ingredients together. It’s really important to use cold mash (so as not to burn your hands and for the mix to turn too sloppy). If you are making this from scratch (and not using leftovers), we do recommend to bake the potatoes in the oven and then scoop out the potato, make the mash, and leave to cool down until cold for a drier potato).
  • Once all croquette ingredients have been mixed in, using your hands, start forming the croquette shapes (like a mini chocolate roll size), as a guide, each croquette should be around 130g in weight. This mixture should make approximately 18 croquettes.
  • Place the formed croquettes on a baking tray or plate and put it in the fridge for at least 20-30 mins to set/ firm up
  • When firm, it’s time to coat the croquettes.
  • Have all the bowls of coating out ready – milk & egg combo | plain flour | panko breadcrumbs and start by dunking the croquette in the flour, followed by the egg wash (eggs and milk) and panko breadcrumbs.
  • Place on a tray/ plate until the coating process is complete. If you are making these ahead of time, make sure to cover the plate and refrigerate until you are ready to cook.
  • Cook in a deep-fat fryer until golden brown and crispy or, if you are trying to be healthier, oven bake.
  • If you wish to opt for the healthier version, pre-oil and prepare a baking tray, place the croquettes on the baking tray and spray/ drizzle the croquettes with oil.
  • Place in a heated oven at 200 ° c | gas mark 7 for 25 minutes, turning halfway through the cooking time. Serve and eat immediately.



As a serving suggestion, serve these hot with soft poached eggs, asparagus and a hollandaise sauce (and wash it down with a delicious, freshly roasted coffee), Bon Appetit!

Wishing you all a wonderful Easter Bank Holiday weekend…

Remember to book a table with us at The Royal Exchange to sample even more of our chefs delicious dishes.