I recently received the Happy Dog Cookbook from my fur friends over at Tails.com, and I couldn’t be more excited to share one of the recipes with you. It’s like Christmas has come early for me and Loki!
The cookbook is broken down into seasons, with recipes and ingredients perfect for each time of year. And since we’re deep into winter, I chose to make a festive classic for my pooch – Bubble & Squeak Dog Cakes.
You can make this recipe with any leftover lean meat and veg you have to hand. I made mine from scratch with the vegetables I grow in my garden. So they really are wholly organic and delicious. Because if you can’t spoil your furry friend over the festive period, when can you!
This is my take on the Bubble & Squeak Dog Cakes from the Happy Dog Cookbook.
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Leftover potatoes (mashed, boiled or roasted)
Leftover vegetables (I used carrots, butternut squash, peas)
Leftover meat such as turkey or chicken (optional)
A little plain flour
A little olive oil (for frying)
In a large bowl, mash all your vegetables and potatoes together with a potato masher. Then if you’re using meat, stir small pieces into the mashed vegetables.
As you can see from the picture, I overdid the veg and potatoes for one small dog. This amount made around 40 cakes, enough to feed a Loki army. So you won’t need lots of leftovers for a small batch.
Then add your egg to the bowl and mix to combine. Depending on the amount of veg you’re using, be careful with how much egg you add to the mix. I used a whole large egg for this amount of veg, but found the mix too sloppy and had to compensate with flour. I’d suggest whisking an egg first and adding a little at a time to keep the mixture relatively stiff.
Next, add enough flour to the bowl ensuring the mixture is just stiff enough to shape with your hands. Roll into small balls and flatten each one into a burger shape. As you can see, Loki was ready and waiting in anticipation the entire time!
Heat a tiny amount of oil in a frying pan over a low heat. Then shallow fry a few at a time for 3-4 minutes on each side until golden.
Just a quick note: Being an overly cautious dog mum, I don’t like using oil for my Loki as schnauzers are susceptible to pancreatitis. I used less than a teaspoon for the first round, then found I didn’t need it for the rest of the mixture. If you have a good non-stick frying pan you may get away with using no oil at all. And when I make these again that’s exactly what I’ll do.
Then allow the cakes to cool and serve. I’ve popped a few into an airtight container to go in the fridge for 4-5 days. But because I made a mountain of mixture, the rest are in the freezer.
And Wallah! This recipe was super simple and a great way to use up your leftover vegetables from a Sunday roast or your Christmas dinner. And they’re a definite hit with my pup. She tasted one cake from the first round, then sat waiting by the stove for more while I cooked off the rest of the mix!
If you fancy getting your hands on the Happy Dog Cookbook head over here. I’m always looking for new recipes to treat my Loki, so this will take pride of place in my cookbook cupboard. How did these go down with your pooch? Let me know in the comments below…
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