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Bubble and Squeak Cakes
Ingredients
675g (1lb 8oz) potatoes,roughly chopped
300g (11oz) carrots, chopped
50g (2oz) cabbage, shredded50g (2oz) Cheddar, grated
175g (6oz) thick sliced ham, cubed
4tbsp mayonnaise
1 bunch spring onions, sliced
1-2tbsp wholegrain mustard
Dash of Worcestershire sauce
2tbsp butter
2tbsp olive oil
Plain flour, for dusting
A great starter that can be turned into a light lunch with the addition of a poached or fried egg
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Method
1 Cook the potatoes and carrots in a pan of boiling salted water
for 15-20 minutes or until tender. Meanwhile, steam the cabbage over the pan for 8 minutes, or cook in salted water for 5 minutes. Drain well and
return potatoes and carrots to the pan. Mash and stir in the cabbage, cheese, ham, mayonnaise, spring onions, mustard and Worcestershire
sauce. Season, divide into 8 portions and shape into cakes. Chill for 30 minutes to fi rm up.
2 Heat half the butter and oil in a non-stick pan. Lightly fl our the cakes. Fry 4 at a time for 3-4 minutes on each side or until golden, turning once. Keep them warm while frying the others in the rest of the butter and oil. Serve immediately.
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