Hide-and-squeak

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 large baking potatoes
• 2 medium parsnips
• 1/4 medium green cabbage, shredded
• 3 tablespoons vegetable oil
• 1 ounce butter
• 1 onion, finely chopped
• 4 1/2 ounces mushrooms, sliced
• 1 large egg, beaten
• flour, for dusting
• salt & freshly ground black pepper

Recipe

• 1 peel and chop the potatoes and parsnips.
• 2 place in a pan, just cover with cold water and bring to the boil. cook, covered, for 10 minutes until almost tender, then add the cabbage and cook for a further 5 minutes.
• 3 drain thoroughly and mash.
• 4 heat 1 tbsp oil and half the butter in a frying pan and cook the onion and mushroom until the onion is tender and the mushrooms browned.
• 5 add to the potato mixture with the beaten egg and season to taste. leave until cool enough to handle.
• 6 shape the mixture into 8 cakes and dust with flour. heat half the remaining oil and butter and fry 4 cakes for 2-3 minutes on each side until golden, turn and cook for 2-3 minutes on the other side.
• 7 cook the remaining batch.