Recipe from Frasers, Egerton: Bubble & Squeak Patties

All you need is…

1250g Cooked white potato, mashed ~ 550g Cabbage ~ 20 Brussels sprouts shredded ~ 1 Tablespoon oil of choice plus more for brushing ~ 1 Medium onion chopped finely ~ 2 Tablespoons vegan butter ~ Salt & pepper to taste

1) Heat a small frying pan over a medium heat with 1 tablespoon of oil and sauté the onion until golden. Remove from the heat and set aside.

2) Mash the left over potatoes with the optional vegan butter and season with salt and pepper. Add a splash of plant milk if the potatoes seem dry, not loads as cabbage will increase moisture in the dish.

3) Add the cooked vegetables and onions to the mashed potatoes. Mix everything together really well. Check seasoning again, adding more if necessary.

4) Spray a muffin tin with oil & spoon the potato mixture into the muffin tin. Place the muffin tin uncovered in the freezer and wait a few hours for the potato patties to freeze.

5) Once frozen, remove from the muffin tin and transfer to a sealable freezer bag.

6) Put the freezer bag of potato patties in the freezer for use at a later date.

7) When it comes to eating the patties, take only the amount out of the freezer that you need, allow to defrost, heat a small amount of oil in a pan and fry the patties until golden brown and cooked through. Serve with a dressed mixed salad for a simple midweek vegan dinner.

https://frasersegerton.co.uk/