Herby Sausage Cakes with Savoy Cabbage

Food Main Courses
BPEX
6 Servings
Ingredients
Savoy cabbage ½
Potatoes 500g peeled and quartered
Traditional pork sausages or Lincolnshire sausages 400g
Small onion 1 peeled and chopped
Reduced fat butter 150g (3 x 50g)
Parsley 2 tbsp chopped
Flour 100g
Eggs 2 beaten
Breadcrumbs 125g
Oil 100ml
Method
  1. Wash cabbage leaves and boil in salted water for 4-5 minutes until just cooked
  2. Remove and place into ice cold water. Drain, remove stalk and shred finely. Place onto kitchen paper to drain
  3. Boil potatoes in salted water for 10-12 minutes until tender and slightly breaking up
  4. Heat oil in a non-stick pan. Squeeze little balls of sausage meat from the skins directly onto it, and as they brown, add the onion. Cook until onion is soft and sausage is done
  5. Drain cooked potatoes and return to stove for 1 minute to dry out. Add 50g of butter and break up slightly with the back of a fork
  6. Combine sausage and potato mixture, add ¾ of the shredded cabbage and parsley. While still warm, form mixture into 6 equal balls
  7. On a floured surface flatten off sides and top of the balls using a palette knife to form cakes
  8. Place cakes in the flour, beaten egg and breadcrumbs to coat. Heat the oil in a large non-stick pan and add 50g of butter. Cook each cake 2-3 minutes at a time, turning part way through, until golden brown on both sides
  9. To serve - warm remaining cabbage in 50g of butter, plate and serve cakes on top. Top with a poached egg for a great brunch dish