Hide-And-Squeak

1. 1

   Peel and chop the potatoes and parsnips.

2. 2

   Place in a pan, just cover with cold water and bring to the boil.

3. 3

   Cook, covered, for 10 minutes until almost tender, then add the cabbage and cook for a further 5 minutes.

4. 4

   Drain thoroughly and mash.

5. 5

   Heat 1 tbsp oil and half the butter in a frying pan and cook the onion and mushroom until the onion is tender and the mushrooms browned.

6. 6

   Add to the potato mixture with the beaten egg and season to taste.

7. 7

   Leave until cool enough to handle.

8. 8

   Shape the mixture into 8 cakes and dust with flour.

9. 9

   Heat half the remaining oil and butter and fry 4 cakes for 2-3 minutes on each side until golden, turn and cook for 2-3 minutes on the other side.

10. 10

    Cook the remaining batch.

* Per serving · 4 servings · Values may vary.