Bubble and Squeak recipe (cooked and eaten by me many times)
Chop some cabbage into quite small pieces and steam or lightly cook, with a little salt in the water -not much. Then drain off any excess water (or drink it which is what I do)
Shake the cabbage a little bit in the pan over the heat so it isn't too sopping wet.
Boil some cut 'old' white potatoes with a little salt until ready, then drain off all the water and shake these over the heat until they are a little more dry (the drier the potatoes are before mashing, the more likely they will brown later.)
Don't use new or waxy potatoes or it will turn gloopy. I find the best ones are Desiree or King Edward.
Mash the potatoes maybe with a little butter. Then mix in the cabbage well, and add black pepper and check if it could do with a pinch more salt. Finely chopped garlic can be added or grate a little onion into it.
Let the mix cool down
Lightly flour a board and make patty shapes (which can be as small or large as you like), and roll them lightly in the flour. Then shallow fry or bake in hot oil until browned.
Chop some cabbage into quite small pieces and steam or lightly cook, with a little salt in the water -not much. Then drain off any excess water (or drink it which is what I do)
Shake the cabbage a little bit in the pan over the heat so it isn't too sopping wet.
Boil some cut 'old' white potatoes with a little salt until ready, then drain off all the water and shake these over the heat until they are a little more dry (the drier the potatoes are before mashing, the more likely they will brown later.)
Don't use new or waxy potatoes or it will turn gloopy. I find the best ones are Desiree or King Edward.
Mash the potatoes maybe with a little butter. Then mix in the cabbage well, and add black pepper and check if it could do with a pinch more salt. Finely chopped garlic can be added or grate a little onion into it.
Let the mix cool down
Lightly flour a board and make patty shapes (which can be as small or large as you like), and roll them lightly in the flour. Then shallow fry or bake in hot oil until browned.
