Give this classic leftover dish some extra oomph by adding some crispy bacon to the mixture.

Serves:

4

Preparation time:

15 minutes, plus chilling

Cooking time:

20 minutes

Approximate cost for recipe:

£1.60

Approximate cost per serving:

40p

• 4 rashers lean back bacon
• 600g cooked mashed potato
• 100g lightly cooked cabbage, chopped
• Ground black pepper
• 1 egg, lightly beaten
• 25g plain flour
• 1 teaspoon vegetable oil

1. Preheat the grill. Grill the bacon rashers, turning once, until crispy. Drain on kitchen paper and snip them into small pieces.
2. Mix together the mashed potato, cabbage and bacon. Season with some pepper. Add half the egg, mix well, then use your hands to form the mixture into 6 patties. Dust them with a little flour, then cover and chill for at least 15 minutes.
3. Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Grease a baking sheet with the vegetable oil.
4. Beat the remaining egg with 1 tablespoon of cold water and brush this over the patties. Arrange them on the baking sheet. Bake for 20-25 minutes, until piping hot. Serve 2 patties to each adult and 1 to each child.

Tip 1: For a more filling meal, serve the patties with poached or scrambled eggs.

Tip 2: For a delicious combination, make the bubble and squeak with equal quantities of mashed potato and mashed sweet potato or butternut squash.