Bubble and squeak

Method

Boil the potatoes in salted water until tender, then drain and mash with butter. Finely shred the cabbage and finely chop the onion, then fry both in oil until the cabbage begins to soften and colour. Mix the mashed potato with the cooked cabbage and onion, season generously with salt and pepper, and allow to cool. Form the mixture into thick cakes or patties and fry in oil over a medium heat until golden brown and crispy on both sides, about 5-6 minutes per side. Serve hot as an accompaniment to cold meats or breakfast.