Whether you have left overs or cook this old-fashion classic from fresh, be sure to give it a really good “squeak” in the pan so it turns a rich honey brown. Serve as an accompaniment to grilled firm tofu, or simply serve with warm bread for a quick supper. If you prefer, cook the bubble and squeak in individual-sized portions -divide into four and form into patties before cooking.
60ml/4tbsp olive oil
1 medium onion, finely chopped
450g/1 lb floury potatoes, cooked and mashed
225g/8oz cooked cabbage or Brussels sprouts, finely chopped
1.Heat 30ml/2tbsp olive oil in a heavy frying pan. Add the onion and cook over a medium heat. Stirring frequently, until softened but not browned.
2. In a large bowl, mix together the potatoes and cooked cabbage or sprouts and season with salt and plenty of pepper to taste.
3.Add the vegetable to the pan with the cooked onions, stir well, then press the vegetable mixture into a large, even cake.
4.Cook over a medium heat for about 15 minutes, until the cake is browned underneath.
5.Invert a large a large plate over the pan, and, holding it tightly against the pan, turn them both over. Lift off the frying pan, return it to the heat and add the remaining oil. When hot, slide the cake back into the pan, browned side uppermost.
6.cook over a medium heat for 10 minutes, or until the underside is golden brown. Serve hot, in wedges.