Dairy-Free Bubble and Squeak Patties

Instructions

1. 1Finely chop the 2 cups of cooked cabbage, the 2 cups of cooked potatoes, and the 1 cup of cooked carrots into pieces no larger than 1.27 cm. Dice the 1/2 medium onion into small pieces.
2. 2In a 25.4 cm skillet, melt 1 tablespoon of the dairy-free butter over medium heat (162.8°C / 163°C). Add the diced 1/2 medium onion and cook, stirring occasionally, for 5-7 minutes, until the onion pieces are soft and translucent.
3. 3In a large bowl, combine the finely chopped 2 cups of cooked cabbage, 2 cups of cooked potatoes, and 1 cup of cooked carrots. Add the sautéed onion, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper to the bowl.
4. 4Mix all the ingredients in the bowl thoroughly with your hands or a sturdy spoon until they are evenly distributed and well combined.
5. 5Divide the mixture into 4 equal portions. Shape each portion firmly into a round patty, about 1.905 cm thick.
6. 6Wipe out the 25.4 cm skillet used for the onion. Add the remaining 1 tablespoon of dairy-free butter to the skillet and melt it over medium heat (162.8°C / 163°C).
7. 7Carefully place the 4 patties into the hot skillet, ensuring they do not touch each other. Cook the patties for 5-7 minutes per side, until they are golden brown on the outside and heated through to the center. You should hear a gentle sizzle as they cook.
8. 8Remove the cooked patties from the skillet and serve them immediately.

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