Ingredients
500g new potatoes
peeled and cut into quarters
200g savoy cabbage
shredded
20g butter
Salt and pepper
2 tbsp vegetable oil
1 handful cheddar cheese
grated (optional)
Allergy Advice
Contains Dairy
Equipment
- 1 saucepan
- 1 frying pan
- 1 spatula
Instructions
- Fill a saucepan with cold water. Bring to the boil and add the potatoes. Cook until soft. Take off the heat and drain.
- Add the butter to the potatoes and mash until smooth.
- Meanwhile, bring a small saucepan of water to the boil. Add the cabbage and cook until tender. Drain.
- Mix the potato and cabbage together, add cheese and season lightly.
- Heat oil in a frying pan and add rissoles of the potato mix. Flatten with the back of a spatula.
- Cook until brown. Turn and continue to cook until the second side is browned.
- Serve immediately.
Notes
Tip
Cook the cabbage until it is cooked through you really dont want crunchy greens in this recipe.
Variation
This is traditionally a leftovers dish you can just throw all the remaining cooked vegetables from a roast together. The one thing you will definitely need though is potatoes either mashed or roasted enough that they can be squashed down.
Variation
If you want to make this a little more fancy, add a tablespoon of mustard to the mixture before pan frying.
