Bubble and Squeak Cakes
Ingredients
1/2 green cabbage, thinly sliced
1 onion, roughly chopped
4 tablespoons olive oil, divided
2 teaspoons salt, divided, or more or less to taste
1/4 cup parsley leaves, finely diced
3 cups leftover mashed potatoes
1 cup flour, plus extra for dredging
2 eggs
black pepper, to taste
optional for serving: fried egg, or a dollop of sour cream or plain Greek yogurt
Directions
In a large skillet, heat 1 tablespoon of olive oil and add the chopped onion. Sauté it for 2 to 3 minutes, or until the onion starts to soften and turn golden brown.
Add the sliced cabbage, 1 teaspoon salt, and diced parsley. Cover it with a lid and sauté it for 10 to 15 minutes over medium heat, stirring occasionally.
Combine all the ingredients (sautéed cabbage, mashed potato, eggs, 1 cup flour, the remaining teaspoon of salt, and pepper) in a large bowl.
Mix the ingredients. Add more flour if the mixture is not a thick paste. Use an ice cream scoop to scoop out about 1/4 cup of the potato cabbage mixture.
Place the scoop of potato cabbage mixture on a plate with flour for dredging. Roll the mixture around in the flour, then press down gently to form a patty.
Heat 1 tablespoon of olive oil in a large skillet. Carefully place the bubble and squeak patties on the hot oiled skillet and cook them for 3 to 4 minutes over medium heat, or until golden brown. Flip them carefully and cook them on the other side for 3 to 4 minutes.
Repeat the previous step until all the bubble and squeak cakes are cooked. Serve them warm with a fried egg and a dollop of sour cream or plain Greek yogurt if desired.
