These are a great way of using up left over mashed potato. Simple in flavour they are perfect as part of a brunch. Add some feta in the mix and serve with a spicy tomato sauce for a delicious vegetarian meal.
650g Agria potatoes
¼ cup milk
1½ cups cabbage (or 1 cup cooked cabbage)
2 spring onions
1 cup flour
salt and pepper
Peel the potatoes and then boil them in salted water until soft. When cooked, drain, add the milk and 25g of the butter before mashing. Allow to cool. If using left over mashed potato you need approximately 3 cups.
Meanwhile finely slice the cabbage and spring onions. In a pan melt the remaining butter and then add the cabbage and spring onions. Cook over a low heat for 5-10 minutes until soft. You may need to add a splash of water to stop the cabbage from sticking. If using left over cabbage you need approximately 1 cup.
Add the cooked cabbage and spring onions to the cooled mashed potato and mix well before adding an egg and the flour. Season well and mix until all the flour has combined with the potato.
Using wet hands shape the mixture into patties and then shallow fry them in batches.