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Bubble and squeak cakes

recipe squeakWhy is it that we only eat bubble and squeak at Christmas when we enjoy it so much? 

Here is a great idea for lunch (with a poached egg on top) or to be served as a side dish at dinner.
Obviously you can use almost all types of vegetables along with the potatoes.
Bubble and Squeak is so called because of the noises it makes whilst frying in the pan, though others have said that the bubble and squeak is the noise your stomach makes after eating it!

Ingredients

450g potatoes, peeled and cut into chunks
180g cabbage, finely chopped
1 carrot, grated
1 onion, finely chopped
1 teaspoon English mustard
55g mature Cheddar cheese, grated
salt and pepper to taste

Method

Place the potatoes into a saucepan and fill with enough water to cover. Bring to the boil, then simmer over medium heat until tender enough to pierce with a fork. Drain and mash potatoes, then set aside.
Meanwhile, combine the cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into the mashed potatoes along with the onion, mustard and Cheddar cheese. Season with salt and pepper.
Shape the mixture into 4 flattened cakes. A beaten egg can be used to keep the cakes together if needed. Heat a greased grill pan over medium-high heat. Place the rounds on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve immediately. Alternately you can pan fry the cakes in a bit of butter or oil.