Inspired by my popular bubble and squeak bake and my mother in law treating me to Mary Berry’s new foolproof cookbook!
Bubble and Squeak Potato Cakes
- 1kg baking potatoes
- 2 carrots, finely diced
- ½ Savoy cabbage, shredded
- 6 Brussels sprouts, sliced
- 25g unsalted butter
- 50g mild cheddar cheese, grated
- 1 tablespoon Dijon mustard
- 50g plain flour
- 1 tablespoon vegetable oil
In a saucepan of boiling water, cook the potatoes and carrots for 20 minutes
In the meantime, cook the shredded cabbage and Brussels sprouts in another pan of boiling water for 6 minutes, before draining and rinsing through in cold water to cool - use your hands to drain any excess moisture once the cabbage has cooled
Once the potatoes and carrots are cooked, mash them with the butter and stir the cabbage, cheese and mustard through the mash
When cool enough to handle, shape the mash into 8 evenly-sized cakes and then coat fully in plain flour
n a large frying pan, heat the oil over a medium heat and then turn the heat up to fry each cake over a high heat for 3 minutes on each side
Place your cooked cakes onto a plate lined with kitchen paper to absorb any excess oil
Serve once cooled.
Adding diced cooked ham would also work well in this dish.