Difficulty: Easy | Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian
These crispy bubble and squeak patties are a good way to turn leftover mash into a proper winter lunch. Chooki's Vinegar Chicken Salt gives the potato a sharp chip-shop hit, and the cabbage keeps the middle soft without making it heavy.
Put the cabbage in a heatproof bowl, cover with boiling water for 2 minutes, then drain and squeeze out as much water as you can.
Stir potato, cabbage, spring onion, egg, rice flour, and Chooki's Vinegar Chicken Salt in a bowl. Shape into 8 patties and dust both sides lightly with extra rice flour.
Heat oil in a large non-stick pan over medium heat. Cook patties for 4-5 minutes each side, until deeply golden and crisp. Work in batches if the pan is crowded.
Tip: Cold mash holds together best. If yours is very soft, add another tablespoon of rice flour before shaping.
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