200 g (7 oz) savoy cabbage, chunky stems removed and shredded
400 g (13 oz) ready-made mashed potato
1 tablespoon Dijon mustard
50 g (2 oz) Gruyère cheese, finely grated
1 egg yolk
75 g (3 oz) seasoned flour
4 tablespoons vegetable oil
rich tomato sauce, to serve
Heat the olive oil in a large heavy-based frying pan and cook the onion over a medium heat for 3 minutes until beginning to soften. Add the cabbage and cook, stirring, for a further 3–4 minutes until softened and beginning to turn golden.
Place the mashed potato in a large mixing bowl, add the Dijon mustard and Gruyère and mix well, then add the egg yolk and mix again. Add the warm cabbage and onion mixture and stir again, then divide the mix into 8 pieces. Shape into patties using floured hands, then dip each one in a little seasoned flour and set aside.
Heat the vegetable oil in a large heavy-based frying pan and cook the patties over a medium heat for 2–3 minutes on each side until golden. Serve hot with rich tomato sauce.