Bubble and Squeak Cakes (Vegan)

Ingredients

• 2 cups Cooked Potatoes
• 1 cup Cooked Cabbage
• 1/2 cup Cooked Carrots
• 1/2 cup Cooked Peas
• 1/2 medium Onion
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 tablespoon Vegan Butter

Instructions

1. 1Finely dice the 1/2 medium onion. Chop the 1 cup cooked cabbage and the 1/2 cup cooked carrots into 1/4-inch pieces. Ensure the 2 cups cooked potatoes are mashed or chopped into 1/2-inch pieces.
2. 2Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil to the skillet and allow it to warm for 1 minute, until it shimmers slightly.
3. 3Add the finely diced 1/2 medium onion to the warm olive oil in the skillet. Cook, stirring occasionally, for 5 to 7 minutes, until the onion pieces are soft and translucent.
4. 4Add the chopped 1 cup cooked cabbage, 1/2 cup cooked carrots, 1/2 cup cooked peas, and the prepared 2 cups cooked potatoes to the skillet with the softened onion. Sprinkle in the 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix all ingredients together thoroughly with a spatula.
5. 5Using the spatula, press the vegetable mixture down firmly in the skillet to form one large, cohesive patty. Cook the patty over medium heat (350°F / 175°C) for 8 to 10 minutes, until the bottom is golden brown and crispy.
6. 6Carefully slide the spatula under the patty and flip it over. Cook the second side of the patty over medium heat (350°F / 175°C) for 5 to 7 minutes, then add the 1 tablespoon of vegan butter to the skillet, letting it melt and spread around the edges of the patty.
7. 7Continue cooking for another 2 to 3 minutes, until the second side is also golden brown and crispy. Once both sides of the large patty are cooked, carefully slide it from the skillet onto a cutting board and cut it into 4 individual cakes. Serve the bubble and squeak cakes hot.

Substitutions

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