Ingredients:

  • 2 tbsp (30 ml) olive oil or vegetable oil
  • 1 medium onion, finely chopped (about 1 cup / 150g)
  • 4 cups (about 500g) leftover mashed potatoes
  • 3 cups (about 300g) leftover cooked cabbage, finely chopped
  • 1 cup (about 100g) leftover cooked carrots, peas, sprouts, or other roasted vegetables, finely chopped
  • 1 tsp dried mixed herbs
  • Salt and freshly ground black pepper to taste
  • 2 tbsp (30g) butter or oil, for frying

Instructions:

  1. Heat oil in a large frying pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
  2. In a large mixing bowl, combine the sautéed onion, mashed potatoes, chopped cabbage, other leftover vegetables, and mixed herbs. Season generously with salt and pepper. Mix thoroughly but gently.
  3. Divide the vegetable mixture into 2-3 equal portions. Shape each portion into a flat patty, about 1-inch thick.
  4. Heat butter or oil in the same frying pan over medium heat. Carefully place the patties in the pan, ensuring not to overcrowd it.
  5. Fry the patties for 8-10 minutes per side, or until golden brown and crispy on the outside and heated through. Gently flip with a spatula. This is a great bubble and squeak recipe.
  6. Serve hot, topped with a fried egg, pickled beetroot, and a generous dollop of brown sauce, if desired.