This is a great recipe to use up leftover cooked veges. Feel free to add any that you have.
Serves: 4
INGREDIENTS
2 tablespoons butter
½ small savoy
cabbage, shredded
1 leek, trimmed and diced
sea salt and ground pepper
600 grams cooked new potatoes
1 clove garlic, crushed
1 teaspoon wholegrain mustard
5 tablespoons olive oil
4 large eggs
thin slices ham off the bone or bacon
METHOD
Heat the butter over a low heat on a barbecue hotplate. Add the cabbage and leek, season with salt and pepper and fry until golden and soft. Remove from the heat and place in a large bowl. Set aside to cool.
Crush the cooked potatoes in your hands and add to the cabbage and leek. Add the garlic and mustard and mix to combine. Season well.
Heat 2 tablespoons of the oil over a medium-high heat on the hotplate and using your hands, press the potato mixture into 4 patties. Place on the hotplate and flatten with a spatula. Fry for 3-4 minutes, or until golden and crisp. Carefully flip over and fry for another 3-4 minutes, or until golden.
Heat the remaining oil and fry the eggs and as much ham as you like, until cooked to your liking. Serve each patty topped with a fried egg and ham.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.