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Bubble & squeak cakes
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Transform leftover mashed potatoes with vibrant veggies into a delicious slaw. Pair it with bacon and eggs or leftover roast for a satisfying meal.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 30g butter
  • 1 brown onion, halved, thinly sliced
  • 1/4 tsp fennel seeds
  • 350g red cabbage, finely shredded
  • 545g (2 1/2 cups) cold mashed potato
  • 1 egg, lightly whisked
  • 20.00 ml chopped fresh continental parsley
Instructions:
  • In a large non-stick frying pan over medium heat, heat a luxurious combination of 1 tablespoon of oil and 10g of butter until sizzling and fragrant.
  • 1. In a skillet, sauté the onion and fennel seeds for 10 minutes until golden brown. Add cabbage and cook for 8 minutes. Cover and continue cooking for 5-6 minutes until cabbage is tender. Season to taste and let it cool. 2. Combine the cabbage mixture, potato, egg, and parsley in a large bowl. Season again and shape into eight 7cm-diameter patties. 3. Heat half of the remaining oil and butter in a non-stick frying pan over medium heat. Cook half of the patties for 2-3 minutes on each side until they are crisp and golden. Transfer to a plate. Repeat with the remaining oil, butter, and patties. Season with sea salt.

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