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They are also packed so full of flavour that the adults will love them as well! The whole family will love these! They are a great toddler food as the veg is hidden if you have fussy eaters and are soft and easy to eat. The thing I always do when making a roast dinner, is make double the amount of potatoes and vegetables that I need, so I can make these bubble & squeak cakes the next day. Tender meat, crispy roast potatoes, a Yorkshire pudding, oodles of veg, like roasted carrots and green beans, then lashings of gravy! I’m salivating just thinking about it. I think a roast dinner has to be one of my favourite ever meals. You can also refrigerate them for up to three days (reheating in the same manner), or freeze them for a month.A great way to use up those roast dinner leftovers, these Bubble & Squeak Cakes are made with leftover potatoes and vegetables and are also egg and gluten free! Once all the cakes are fried, you can place the whole sheet of them in the oven for 15 minutes to re-heat and re-crisp them in time for your meal.Place fried cakes on a baking sheet with parchment paper.Use two spatulas (or a spatula and a flat wooden spoon) to turn the cakes you don’t want to splash hot oil all over yourself. You may need to re-dip them in flour right before putting them in the oil, so keep it handy. Fry 3-4 patties at a time for 2-3 minutes a side, until golden brown.Dip the cake in the seasoned flour mixture. Gently form each one into a smooth, hockey puck like shape.Break up the potato mixture into 8 rough patties.Heat a large, cast-iron skillet over medium heat with 1/4″ oil in the bottom. Mix the 1/2 cup flour with 1/2 tsp Old Bay (or salt).Mix in the sprouts and 1/4 tsp Old Bay seasoning (or salt) and taste for flavor, adding more seasoning if desired. Add the Earth Balance to the potatoes and mash well.While the potatoes are drying out, drain the sprouts and pat them dry.

Drain the potatoes and return back to the hot (empty) pot you boiled them inches Turn the heat down to low and let the potatoes dry for 1-2 minutes.

After four minutes, remove them with a slotted spoon to a bowl filled with ice water to stop the cooking. When there is five minutes left of the potatoes, add the sprouts and cook for four minutes.

Meanwhile, chop the ends off the brussels sprouts and remove any bad looking leaves.

Add potatoes and boil for 12-15 minutes or until tender. Smaller red potatoes need only be quartered. Peel and chop potatoes into bite sized pieces. Bring a large pot of well-salted water to a boil.