Bubble and Squeak

A British Style Comfort Food

1-2lbs potatoes diced

3 tbsp butter

1/2 bunch of scallions, sliced thin

2 cups cabbage rough chopped

2 cup Gold Zucchini grated

1/4 cup flour (if you are gluten free, using an All Purpose Gluten Free Flour Blend works as well)

Canola or Safflower oil for frying (roughly 1/4” on the bottom of a fry pan)

Salt and freshly ground pepper to taste

Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the cabbage and zucchini for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then cut as thin as you can.

Mix the cabbage and zucchini with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.

Heat a ¼” depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet keep in oven set to warm (175 deg F) until the cakes dry out a bit. Great to serve as a side to anything from the grill.