Bubble & Squeak

Method

1. Finely shred the cabbage and dice the onion, then cook the bacon in a large frying pan over medium heat for 4-5 minutes until crispy, and set aside leaving the rendered fat in the pan.
2. Add the butter to the pan with the bacon fat and gently sauté the onion over medium heat for 5 minutes until softened and translucent.
3. Add the shredded cabbage to the pan and cook for a further 7 minutes, stirring occasionally, until tender and beginning to caramelise at the edges.
4. Remove the pan from the heat and fold in the cauliflower purée and the reserved bacon until everything is thoroughly combined into a thick, cohesive mixture.
5. Shape the mixture into 3 equal patties and return the pan to medium-high heat, cooking each patty for approximately 5 minutes per side until a deep golden-brown crust forms.
6. Serve the bubble and squeak patties immediately while hot and crisp on the outside.