Bubble And Squeak Potato Cakes
Extract from Mary Berry's Foolproof Cooking • By Mary Berry • Published by Ebury Press
About
Mary Berry: Foolproof Cooking
Makes 8 potato cakes
prepare ahead
can be made up to 2 days ahead and
reheated in a hot oven to serve. if cooking
for a large number of people, fry in the
morning, arrange on a baking sheet and
reheat in a hot oven when needed.
freeze
the potato cakes freeze well uncooked
– layer between greaseproof paper and
wrap well.
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Alma added Bubble And Squeak Potato Cakes to Food
31 Dec 14:41
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Summer O. favorited Bubble And Squeak Potato Cakes
17 May 05:24
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Christine H. favorited Bubble And Squeak Potato Cakes
20 Apr 23:56
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Ebury Publishing published her project Bubble And Squeak Potato Cakes
10 Apr 09:00
You Will Need
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Step 1
Place the potatoes in a saucepan of salted water. Bring to the boil and cook for 20 minutes or until tender. Drain well (see tip), then add the butter, season with salt and pepper and mash together.
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Step 2
Cook the cabbage in boiling salted water for 5–6 minutes or until tender. Drain and refresh in cold water. Drain again and use your hands to squeeze out any excess water. Add the cooked cabbage and mashed potato to a large bowl.
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Step 3
Add the cheese and mustard to the bowl and mix well. Shape, using your hands, into eight even-sized cakes. Tip the flour on to a plate and dip each potato cake into the flour to coat both sides, tapping off any excess.
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Step 4
Heat the oil in a frying pan and fry the potato cakes over a high heat for 2–3 minutes on each side, until golden and piping hot. Serve each one topped with a fried egg, if you like, for a light supper.
Mary’s foolproof tip
Make sure the potatoes and cabbage are really well drained of excess water, as wet potato cakes will cause lots of spitting in the hot frying pan.
