Name: Bubble and squeak cakes
Total time: 30 min
Yield: Serves 2
Cuisine: British
Ingredients: 1 bunch spring onions, sliced; butter, for frying; 200g potatoes, peeled, cooked and roughly mashed; 100g savoy cabbage, winter greens or Brussels sprouts, shredded and cooked; a small bunch coriander, chopped; 2 tomatoes, diced; 1 tbsp olive oil; 1 tbsp red wine vinegar; 2, poached eggs, to serve

A plate of bubble and squeak cakes with a poached egg on top

1 bunch spring onions
sliced
butter
for frying
200g potatoes
peeled, cooked and roughly mashed
100g savoy cabbage, winter greens or Brussels sprouts
shredded and cooked
a small bunch coriander
chopped
2 tomatoes
diced
1 tbsp olive oil
1 tbsp red wine vinegar
2, poached eggs
to serve

Method

step 1
Cook half the spring onions in a knob of butter, then mix with the potato mash, cabbage (or other greens) and half the coriander. Season well. Form the mixture into four small cakes using your hands.
step 2
To make the salsa, mix the rest of the coriander and spring onions with the tomatoes, olive oil and vinegar.
step 3
Fry the cakes in a little more butter for 5 minutes on each side over a medium heat until golden and crisp. Serve two cakes per person, topped with a poached egg and some of the salsa.