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Peel the potatoes, rinse and cut into 2-3cm (1 inch) chunks. Place in a pan, cover with cold water, and bring to the boil. Cook the potatoes for about 10 minutes or until soft to the point of a knife. Remove from the heat, drain, and set aside to cool. If you have leftover cooked potatoes, you can skip this step.
Remove any damaged outer leaves from the cabbage. Finely shred the rest, discarding the core. Wash thoroughly and drain. Set aside.
Peel the onions. Slice 1½ of them. Finely chop the remaining ½ an onion and keep in a separate bowl.
Heat 1-2 tbsp of the oil in a large skillet over a medium heat, and cook the sliced onions, stirring occasionally, for about 5 minutes until soft and starting to brown in places. Add the shredded cabbage and continue to cook for another five minutes until the cabbage and onions are softened. Remove from the heat and set aside to cool.
Using a potato masher or a fork, crush the cooked potatoes to give a lumpy mash. Add the cooled cabbage and onion mixture, the raw diced onion, the egg, salt and pepper. Mix everything thoroughly together.
Use your hands to shape scoops of the mixture into patties around the size of your palm, and roughly 1½ cm (¾ inch) thick. You should get 12 patties.
Heat the remaining oil in a sturdy frying pan over a medium heat. The oil should cover the base of the pan to a depth of around 2-3mm (⅛ inch). Cook the bubble and squeak latkes in batches for about 3-4 minutes on each side until golden brown. Do not overcrowd the pan. If the patties seem to be browning too quickly, lower the heat, otherwise the centres may not be cooked before the outside is brown.Drain the bubble and squeak latkes on kitchen paper, then serve! You can serve them in batches hot from the pan, or alternatively transfer them to an oven tray lined with absorbent kitchen paper and keep warm in the oven until all the bubble and squeak is ready to serve.