Prep 30 m
Cook 30m


    675gm potatoes, grated

    175gm savoy cabbage, diced

    1 tbsp Dijon mustard

    2 spring onions, finely chopped (optional)

    1 free-range egg, beaten

    Flour for dusting

    2 tbsp vegetable oil, for frying

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Ingredient Substitution Guide


1. Boil the potatoes in plenty of salted water for 15 minutes, or until tender. Drain well and mash until smooth.

2. Meanwhile, steam the cabbage for 5 minutes, or until tender, then dice.

3. Combine the potatoes and cabbage with the mustard, spring onions (if using) and egg in a bowl. Mix well with a wooden spoon and leave to cool.

4. Shape the mixture into 8 cakes. Dust each cake with flour until well coated.

5. Heat 1 tbsp of oil in a heavy-based frying pan. Fry 4 of the cakes over a medium heat for 3-4 minutes on each side, until golden, then repeat with the remaining cakes.

Image courtesy: Camera Press