1. Boil the potatoes, drain and mash them.
2. Slice the cabbage and blanch it in hot water for a few minutes.
3. Fry the onion in the butter and add the cabbage.
4. Mix with the mashed potato and season with salt and pepper.
5. Press flat in a pan and fry crisp on both sides.
Tip: Traditionally made from Sunday roast leftovers – feel free to add leftover vegetables.
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