Bubble and Squeak Cakes

I tried this weeks ago, back in our cabbage glut before the excess made its inevitable trip to the freezer, and then forgot all about it until now. Loosely inspired by this recipe, here is how I made bubble & squeak cakes.

• 1 bag cooked frozen spinach (serves 3)
• 1 box frozen mashed potato (serves 3)
• Salt
• Pepper

Reheat the mashed potato and the spinach. Place both into a large bowl and mix together until the spinach is evenly distributed. Add salt and pepper. Also add a little butter if the mixture is dry.

Shape large spoonfuls of the mixture into flat round shapes - I made nine but you can make fewer large ones or more smaller ones. Dust with cornmeal or similar - I missed this step and it was a mistake.

Leave to sit in a cool place like a fridge or pantry for around half an hour. Then heat some oil and fry the cakes a few at a time until both sides are crispy and brown. Don't be tempted to keep turning them - leave them until one side is properly cooked and then flip, to stop them from falling apart in the air.

These were nice but a bit lacking in flavour. I might try adding a single egg next time, which will add flavour and also help the mixture to stay together when cooking.