BUBBLE AND SQUEAK CAKES WITH BEET RELISH
by Rose Elliot
Sometimes the simplest things are best! I don't know what it is about these, but everyone loves them.
Preparation 20 minutes, plus standing
Cooking 30 minutes
• 2 Ib potatoes, peeled and cut into even-size pieces
• 3 tablespoons butter
• 1 sweetheart or similar cabbage, shredded
• 6 scallions, finely chopped
• 2-3 tablespoons wholewheat flour
• olive oil for pan-frying
• salt and pepper, to taste
• drizzle of olive oil and sprigs of dill, to garnish
For the beet relish
• 2 cooked beets, peeled and diced
• 2 tablespoons finely chopped onion
• 1 tablespoon honey
• 1 tablespoon cider vinegar
1. First make the relish. Put the beet into a bowl, stir in the onion, honey, and cider vinegar and season with salt and pepper. Set aside for at least 30 minutes until needed—this relish improves with keeping: it's fine to make it several hours in advance if convenient.
2. Meanwhile, cover the potatoes in boiling water and cook for about 20 minutes, or until tender. Drain and mash with the butter.
3. Put the cabbage into 1 inch of boiling water, cover and cook until tender - about 6 minutes. Drain well, then add the cabbage to the potatoes, along with the scallions and some salt and pepper.
4. Form the mixture into 4 large flat cakes. Just before you want to serve the cakes, coat them all over in flour, then immediately pan-fry in sizzling hot olive oil until browned and crisp on both sides, flipping them over to cook the second side.
5. Serve at once, topping each one with a spoonful of beet relish, a drizzle of oil, and sprigs of dill.