Serves 2
1 small cabbage
1 lb (450 g) cooked potatoes
2 tbsp (1 oz) 25 g butter
salt and pepper to taste
leftover vegetables, if available, cooked
bacon fat or beef dripping (fat from roasted meat) for frying
1. Cut, core and finely shred the cabbage.
2. Wash it well then plunge into boiling water and cook for about 5 minutes. Drain thoroughly in a collander.
3. Mash the potatoes, butter, salt and pepper.
4. When smooth add the cabbage together with any leftover vegetables and mix well.
5. Using a potato scoop as a measure, divide the mixture into about 6 portions.
6. Place in hot fat and flatten.
7. Fry for about 5 minutes, turn over and fry the other side for about 5 minutes.
8. Serve piping hot.
