Bubble and Squeak Cakes

Serves: 4

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 675 gram(s) (1lb 8oz) potatoes,roughly chopped
• 300 gram(s) carrots, chopped
• 50 gram(s) cabbage, shredded50g (2oz) Cheddar, grated
• 175 gram(s) thick sliced ham, cubed
• 4 tablespoon(s) mayonnaise
• 1 bunch(es) spring onions, sliced
• 1-2tbsp wholegrain mustard
• 1 dash(es) Worcestershire sauce
• 2 tablespoon(s) butter
• 2 tablespoon(s) olive oil
• Plain flour, for dusting

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 firm 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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