Ingredients
500gm potatoes
6 slices lean bacon, chopped
2 large carrots, roughly chopped
1 cup frozen peas
1-2 large courgettes, grated
1 small cabbage, shredded
Salt and black pepper
1 Tblsp finely chopped parsley
A little flour
Method
First, steam or microwave the carrots and peas until just tender, and wilt the cabbage.
Fry off the bacon bits in a large pan, and drain on kitchen paper.
Meanwhile, cook the potatoes in boiling, salted water.
Drain when cooked, and mash until smooth.
Stir the carrots and peas through the potatoes – you can mash it all a little bit more,
but there should be crushed peas and carrots visible.
Fold in the wilted cabbage, the grated courgettes, the bacon bits and the parsley.
Stir well to combine.
Shape the mixture into eight rounds.
Dust lightly with flour.
Rest the rounds in the fridge for half an hour, if you have time.
Spray the rounds with non-stick cooking spray.
Fry the rounds in the bacon pan on a fairly high heat, for about 8 minutes each side,
until they are nicely brown.
Serve with tomato sauce and sliced tomatoes on the side.
My mother used to make this when I was a child, but she used to make one big potato and cabbage round. It’s called ‘bubble and squeak’ because of the sound it makes in the fryng pan. I’m sure when she made it, it was just potato and cabbage. And maybe a slice of bacon on the side.
