1.0|pc|Chopped Onion|chopped onions.jpg|75.0
450.0|g|Mashed Potato|mashed potato.jpg|450.0
225.0|g|chopped Cabbage|Chopped Cabbage.jpg|225.0
1.0|tbsp|Plain Flour|plain flour.jpg|14.18
1.0|tbsp|Oil for frying|oil.jpg|14.18
0.0|as per taste|Salt|salt1.jpg|0
0.0|as required|ground Black Pepper|ground black pepper.jpg|20.0
Melt butter in a large, shallow, heavy-based frying pan.
Add onion and cook for 10 minutes, stirring frequently, until soft.
Tip the softened onion into a large bowl and add the potatoes and cabbage.
Season generously with salt and pepper, mix together.
With lightly floured hands, shape the mixture into four rough cakes, each about 2 cm thick.
Wipe the pan clean with kitchen paper, then add oil and heat.
Put the cakes into the pan and fry over medium heat for about 15 minutes, turning once, until golden brown and crisp.
About 5 minutes before the end of cooking, prepare the poached eggs.
Pour about 4 cm of boiling water into a large, wide frying pan.
Add vinegar and bring to a boil.
Reduce the heat, so that the water bubbles gently.
Crack an egg into a cup or small bowl, then gently tip it into the water.
Repeat this with the remaining eggs.
Cook the eggs very gently for 1 minute, then gently spoon a little boiling water over the centre of each egg to cook the yolks.
Poach for a further 2 minutes, then lift out the eggs with a draining spoon, allowing the water to drain.
Lay a poached egg on top of each bubble and squeak cake and break each yolk gently with the tip of a knife, so that it drizzles temptingly.
appetizer / starter