Bubble & squeak potato cakes

Prep 15 mins | Cook 12 mins | Serves 8

⅓ cup olive oil
2 green onions (shallots), finely sliced
2 cups finely shredded Chinese cabbage
1 medium carrot, grated
2 cups cold mashed potatoes*
1 egg, lightly beaten
¼ tsp ground nutmeg
1 tbs plain flour
2 tbs butter
* Use leftover mashed potatoes or make using about 600g peeled King Edward, Desiree or Spunta potatoes. Do not add milk or butter to the mashed potatoes.

Step 1 Heat 2 tbs oil in a medium frying pan over medium-high heat. Add green onions, cabbage and carrot and cook, stirring often, for 5 minutes or until very tender. Set aside to cool for 10 minutes.

Step 2 Place mashed potatoes in a bowl. Add cabbage mixture, egg, nutmeg and season with salt and pepper to taste. Mix until well combined. Form mixture into 8 patties. Dust patties lightly in flour.

Step 3 Wipe out the frying pan with paper towel. Add remaining 2 tbs oil and butter and heat over medium heat. Cook patties for 2–3 minutes on each side until golden. Drain on paper towel and serve.

Good for you ... Desiree Potatoes

A source of vitamin C, a vitamin that contributes to the normal structure and function of blood vessels throughout the body.

A source of dietary fibre, especially if the skin is left on. Dietary fibre contributes to normal laxation. The skin of potatoes also helps retain vitamins during cooking.

Provides potassium which may help balance sodium from salty foods.