Potato Cake with Onion and Cooked Vegetables


12 oz any cooked vegetables — carrot, parsnip, zucchini, sprouts, beans, peas, mushrooms, bell pepper, cauliflower or broccoli
2 tablespoons oil or butter
1 large onion, peeled and thinly sliced
1 clove garlic, crushed
1-1/2 lb potatoes, mashed
12 oz cooked shredded cabbage (green or white)
4 oz streaky bacon slices, crisply fried and crumbled (optional)


  1. Use any boiled or roast leftover potatoes you may have, simply slice or dice them. Cut the other vegetables into manageable pieces.
  2. Heat oil in a large frying pan and fry onion and garlic gently until soft but barely browned. Add mashed potato and stir-fry for about 5 minutes.
  3. Add cabbage and cook for a few minutes more, stirring well to prevent sticking as the mixture begins to brown. Add other vegetables and continue until well browned.
  4. Pat the mixture down into a fairly flat cake and cook until golden brown underneath.
  5. Finish off under a moderate broiler (grill) for a few minutes so the top is browned.
  6. For individual Bubble and Squeak patties, combine all ingredients as described above and divide into four portions. Shape each into a cake and fry on both sides until golden brown.
  7. To serve, cut cake into wedges and sprinkled with crumbled bacon.

Makes 4 servings.


Traditionally this dish uses any cooked leftover vegetables. The essentials are onion, potato and a green vegetable but do experiment with a greater variety of ingredients.

Source: 50 Ways with Potatoes