4 tbsp vegetable oil
1 onion, finely chopped
450g floury potatoes, cooked and mashed
225g cooked cabbage or Brussels sprouts, finely chopped
salt and ground black pepper
Heat 2tbsp of the oil in a heavy-based frying pan. Add the onion and cook, stirring frequently, until softened but not browned.
In a large bowl, mix together the potatoes and cooked cabbage or sprouts and season with salt and plenty of pepper to taste.
Add the vegetables to the pan with the cooked onions, stir well, then press the vegetable mixture into a large, even cake.
Cook over a medium heat for about 15 minutes until the cake is browned underneath.
Invert a large plate over the pan, and, holding it tightly against the pan, turn them both over together. Lift off the frying pan, return it to the heat and add the remaining oil. When hot, slide the cake back into the pan, browned side uppermost.
Cook over a medium heat for 10 minutes or until the underside is golden brown. Serve hot, in wedges.
With a little bit of grated cheese melted on the top, it's oh so good.
Although mine created its own wedges for serving, I'm thinking that when it says heavy-based pan, it means it.