Bubble & Squeak Cake

Serves 4

Time 30 minutes

Ingredients

500g potatoes, peeled and cut into 2cm cubes

1 tbsp olive oil

1 small onion, peeled and chopped

100g shredded cabbage or kale

100g frozen peas

1 carrot, peeled and grated

1 tbsp chopped parsley leaves

1 tbsp butter

1 egg, lightly beaten

Sea salt and freshly ground black pepper, to taste

2 tbsp olive oil, for frying

Method

Place the potatoes in a saucepan of salted water, bring to the boil and cook for 10–12 minutes until tender. Drain well, then return to the pan to steam-dry for 2 minutes. Mash roughly with the butter and season with sea salt and pepper.

Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the onion and cook for 2–3 minutes until softened, then add the cabbage, peas and grated carrot. Cook for another 3–4 minutes until just tender. Stir through the parsley, then fold the vegetables into the mashed potato along with the beaten egg. Mix well to combine.

Divide the mixture into 4 equal portions and shape into round cakes about 2cm thick. Heat the remaining olive oil in a large non-stick frying pan over medium heat and cook the cakes for 3–4 minutes on each side until golden and crisp.

Serve with a spoon of brown sauce or tomato relish on the side.