Bubble & squeak cakes

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How to make Bubble & squeak cakes

  • Yield : 8
  • Prep Time : 0:10
  • Cook Time : 0:40
  • Total Time : 0:50

Ingredients

  • 60ml (1/4 cup) olive oil
  • 30g butter
  • 1 brown onion, halved, thinly sliced
  • 1/4 teaspoon fennel seeds
  • 350g red cabbage, finely shredded
  • 545g (21/2 cups) cold mashed potato
  • 1 egg, lightly whisked
  • 1 tablespoon chopped fresh continental parsley

Method

  • Step 1 Heat 1 tablespoon oil and 10g butter in a large non-stick frying pan over medium heat.
  • Step 2 Cook the onion and fennel seeds, stirring, for 10 minutes or until golden. Add cabbage. Cook, stirring, for 8 minutes. Cover. Cook, stirring occasionally, for 5-6 minutes or until cabbage is tender. Season. Cool. 2 Combine the cabbage mixture, potato, egg and parsley in a large bowl. Season. Shape into eight 7cm-diameter patties. 3 Heat half the remaining oil and half the remaining butter in a non-stick frying pan over medium heat. Cook half the patties for 2-3 minutes each side or until crisp and golden. Transfer to a plate. Repeat with the remaining oil, butter and patties. Season with sea salt.

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