- Hearty & Grounding
- Mains
- Vegetarian
- Prep 20 min
- Cook 25 min
- Serves 4
An old English way of turning leftover potato and greens into something golden and crunchy. Fry the cakes until they have a dark crust and top them with an egg whose yolk runs over everything.
Ingredients
- 500 g cold mashed potato
- 250 g cooked cabbage or Brussels sprouts, finely chopped
- 1 small onion, finely chopped and softened in butter
- 2 tbsp plain flour, plus extra for dusting
- Salt and black pepper
- 3 tbsp oil or butter, for frying
- 4 eggs, poached
- Brown sauce or ketchup, to serve
Method
- Mix the mash, cabbage, onion, flour, salt and pepper thoroughly. Shape into eight patties and chill for 15 minutes.
- Dust the patties lightly with flour.
- Heat the oil in a large frying pan over medium heat and fry the cakes for 4 to 5 minutes per side until crisp and dark golden.
- Poach the eggs in barely simmering water for 3 minutes.
- Serve two cakes per person with a poached egg on top and brown sauce on the side.
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