Bubble-and-Squeak Cakes with Beet Relish

Beet relish:
2 cooked beets, peeled and diced
2 tablespoons finely chopped onions
1 tablespoon honey
1 tablespoon cider vinegar

Cakes:
2 pounds of potatoes, peeled and cut into even-size pieces
3 tablespoons butter
1 cabbage, shredded
6 scallions, finely chopped
2 to 3 tablespoons whole wheat flour
Olive oil

To make the relish: Put the diced beets into a bowl.  Stir in the onion, honey, and cider vinegar, and season with salt and pepper.  Set aside for at least 30 minutes, until needed - this relish improves with keeping.  Relish can be made several hours in advance if convenient.

Meanwhile, cover the potato pieces in boiling water and cook for about 20 minutes, or until tender.  Drain and mash with the butter.

Put the cabbage in 1 inch of boiling water, cover, and cook until tender - about 6 minutes.  Drain well, then add the cabbage to the potatoes, along with the scallions and some salt and pepper.

Form the mixture into 4 large, flat cakes.  Just before you want to serve the cakes, coat them all over in flour, then immediately pan-fry in sizzling hot olive oil until browned and crisp on both sides, flipping them over to cook on the second side.

Serve at once, topping each one with a spoonful of beet relish.


Serves 4.

From Veggie Chic by Rose Elliot