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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A luxury version of bubble-and-squeak - great with grilled bacon and baked beans. Ingredients:
2 large baking potatoes |
2 medium parsnips |
1/4 medium green cabbage, shredded |
3 tablespoons vegetable oil |
1 ounce butter |
1 onion, finely chopped |
4 1/2 ounces mushrooms, sliced |
1 large egg, beaten |
flour, for dusting |
salt & freshly ground black pepper |
Directions:
1. Peel and chop the potatoes and parsnips.
2. Place in a pan, just cover with cold water and bring to the boil. Cook, covered, for 10 minutes until almost tender, then add the cabbage and cook for a further 5 minutes.
3. Drain thoroughly and mash.
4. Heat 1 tbsp oil and half the butter in a frying pan and cook the onion and mushroom until the onion is tender and the mushrooms browned.
5. Add to the potato mixture with the beaten egg and season to taste. Leave until cool enough to handle.
6. Shape the mixture into 8 cakes and dust with flour. Heat half the remaining oil and butter and fry 4 cakes for 2-3 minutes on each side until golden, turn and cook for 2-3 minutes on the other side.
7. Cook the remaining batch.
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