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Bubble and Squeak
Ingredients:
- 450 Grams potatoes, unpeeled.
- Salt and pepper.
- 70 Grams butter.
- 250 Grams cabbage, shredded.
- 3 tablespoon water.
- 3-4 tablespoon sunflower oil.
- 1 onion, chopped.
Preparation:
- Cook the potatoes for 25 minutes in a pan of lightly salted boiling water, then drain, peel and dice.
- Place them in a bowl with 55 grams of the butter and mash until smooth, season to taste with salt and pepper.
- Meanwhile, place the cabbage, water and remaining butter in a large heavy based saucepan and cover. Cook gently for 10 minutes, or until tender. Mix the cabbage and mashed potato together and season with more salt and pepper.
- Heat half the oil in a frying pan. Add the onion and cook, stirring occasionally, until softened. Add the potato and cabbage mixture and press down with the back of a wooden spoon to make a flat, even cake.
- Cook over a medium heat for 15 minutes until golden brown on the underside and place on a large plate. Add the remaining oil and cook again on the other side for 10 minutes.
- Transfer to a plate, cut into wedges and serve.
Back to: London Recipes
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