Crisp Fried Potato and Cabbage Cake

What you need

• 500 g (1 lb 2 oz) cold mashed potato, leftover
• 250 g (9 oz) cooked green cabbage, or cooked Brussels sprouts
• 1 onion, thinly sliced
• 30 g (2 tbsp) butter
• 2 tbsp vegetable oil
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Melt half the butter with 1 tbsp of the oil in a 24 cm (10 in) non-stick frying pan over medium heat.

2. 2

   Add the onion and fry until soft and lightly golden, 6-8 min.

3. 3

   Roughly chop the cabbage, add it to the pan and fry until it starts to colour at the edges, 3-4 min.

4. 4

   Tip the onion and cabbage into a bowl with the mashed potato, season well with salt and pepper and mix together.

5. 5

   Heat the remaining oil in the same pan. Spoon in the mixture and press it into a flat cake about 3 cm thick.

6. 6

   Cook without stirring until a dark golden crust forms underneath, 6-8 min. Press down on it now and then.

7. 7

   Put a large plate over the pan and turn the cake out onto it.

8. 8

   Melt the remaining butter in the pan and slide the cake back in, browned side up.

9. 9

   Cook until the second side is crisp and golden, 5-6 min. Cut into wedges and serve hot.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.