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Ingredients
- Early varieties of these classic British breakfast patties often included meat and any number of other ingredients, but we prefer the simplicity of this meatless version.
- 2 cups mashed potatoes, chilled
- 2 cups savoy cabbage, boiled, chopped, and chilled
- Kosher salt and freshly ground black pepper
- 6 tbsp. unsalted butter
- Thinly sliced flat-leaf parsley leaves
Preparation
Step 1
1. Stir together potatoes and cabbage in a medium bowl; season with salt and pepper to taste.
2. Using your hands, form the mixture into 3"-wide patties and transfer them to a plate.
3. Heat 3 tbsp. of the butter in a 10" nonstick skillet over medium-high heat. Place half of the patties in the skillet and cook, turning once, until golden brown, about 4 minutes. Transfer to a paper towellined plate.
4. Wipe out skillet with a paper towel, add remaining 3 tbsp. of butter, and repeat with remaining patties. Garnish with parsley leaves, if you like.