Bubble & Squeak Patties with Wild Pollock

Bubble & squeak! Quite an interesting name for such a simple and savory dish. Legend has it that the dish got its name for the sound the veggies and potatoes make while cooking. 

Traditionally a vegetarian dish made from potatoes and cruciferous veggies like cabbage and Brussels sprouts, my version adds a bit of wild pollock, which makes it special. I’ve used smoked trout in the past with outstanding results.  This is a decadent pescatarian treat.

I like this recipe especially around big holidays where food is the center of attention and there is certain to be extra mashed potatoes and veggies available. 

This is a simple recipe, but it takes a few steps to get ideal results, mostly because the mix requires refrigeration. I like to serve these as individual patties. You can alternatively butter a cast iron skillet and add the mix to a 400-degree oven for 15 minutes.


1 ½ lbs wild pollock, diced

2 ½ cups cooked mashed potatoes

2 cups mixed greens such as kale, cabbage and Brussels sprouts

3 tbsps. butter

1 tbsp. vegetable oil

2 cups panko break crumbs, plus more as needed

Oil for frying

Sea salt

Black pepper


Add the butter and vegetable oil to a large sauce pan along with the mixed greens, sea salt and black pepper and sauté for 5 minutes. Toss in the wild pollock and sauté until the greens are wilted. Set aside until cool. 

Meanwhile, add the mashed potatoes, panko break crumbs, and mixed greens and pollock mixture to a large mixing bowl. Use a silicon spatula or similar tool to fold the ingredients together until combined. Give the mix a taste and adjust the seasoning as needed. The mix should be on the stiff side.

Once satisfied with the seasoning, scoop out three tablespoons of the mix and form a patty about the shape of your palm. Coat the patty lightly with bread crumbs and lay it on a parchment paper lined baking sheet. Continue until all of the mix is done. Put the baking sheet in the refrigerator for 15 minutes, which will help the bubble and squeak hold its shape. 

When ready, add a few tablespoons of vegetable oil to a skillet over medium high heat and pan fry each patty until golden brown. 

Serve immediately.

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I’m Stephanie Harris-Uyidi, affectionately known as The Posh Pescatarian. I’m a sustainable seafood enthusiast and love sharing recipes, education, and tips for making incredible pescatarian meals. I am an industry expert and an authoritative voice on the pescatarian lifestyle. When I’m not working on new recipes in my lab (AKA: my kitchen!) I enjoy traveling and learning about people, places and culture through food, ingredients, and cooking techniques. I share some of my experiences on my TV show Appetite for Adventure!



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