Saveur

Photo: Penny De Los Santos

SERVES 4

Early varieties of these classic British breakfast patties often included meat and any number of other ingredients, but we prefer the simplicity of this meatless version.

2 cups mashed potatoes, chilled
2 cups savoy cabbage, boiled, chopped, and chilled
Kosher salt and freshly ground black pepper
6 tbsp. unsalted butter
Thinly sliced flat-leaf parsley leaves

1. Stir together potatoes and cabbage in a medium bowl; season with salt and pepper to taste.

2. Using your hands, form the mixture into 3"-wide patties and transfer them to a plate.

3. Heat 3 tbsp. of the butter in a 10" nonstick skillet over medium-high heat. Place half of the patties in the skillet and cook, turning once, until golden brown, about 4 minutes. Transfer to a paper towel–lined plate.

4. Wipe out skillet with a paper towel, add remaining 3 tbsp. of butter, and repeat with remaining patties. Garnish with parsley leaves, if you like.

This article was first published in Saveur in Issue #114