bubble and squeak cakesrating:
By James Martin from Good Food Magazine.
I've never set out deliberately to make bubble and squeak. It's usualy a case of accidentally-on-purpose cooking a bit too much potato and cabbage and using it for bubble the next day. But then I've never put garlic or bacon in it either. But this could be a nice 'deliberate' brunch - weekend breakfast tends to be nearer to elevenses in our house.
500g floury potatoes, peeled and chopped
125g shredded green cabbage
olive or sunbflower oil for frying
3 rashers of smoked bacon, de-rinded and chopped
2 garlic cloves, crushed
1 shallot, chopped
3 TBS chopped mixed fresh herbs such as parsley, dill, coriander
seasoned flour for coating
Boil, drain and mash the potatoes.
Blanch the cabbage in boiling water for 2 minutes then drain, rinse under cold running water and pat dry with kitchen roll.
Heat a trickle of oil in a frying pan and fry the bacon until crisp (I guess with a good non-stick pan and the right bacon you wouldn't need the additional oil). Remove and drain on kithen roll.
Add about a tablespoon of oil to the pan and saute the shallot and garlic for about 3 minutes, until softened.
Add all the ingredients (except the seasoned flour) to the mashed potatoes, mix and season if needed.
When cool enough to handle shape the mixture into four cakes or patties and toss in seasoned flour to coat.
Heat about 1cm of oil in a frying pan and fry the cakes for about five minutes on each side.
Serve. A fried egg on top might be nice.