This is an English dish usually made with Left over mashed potato and cooked cabbage.
This then is my version with no potato in sight.
You will need:
1 can of beans drained (I used Cannellini)
1 onion
1 clove garlic
1tsp mixed dry herbs
1/4 head of cabbage finely shredded ( my cabbage was a a big one)
I tablespoon oil for cooking
Prepare this the day before and place in the fridge and cook the next morning.
Method
Either very finely chop the onion or place in a food processor and chop up realy fine. Dry fry on a low heat to soften you can add a little water to help the process. Add the garlic when the onions are soft and cook off to incorporate the garlic. Set aside.
Place the drained beans in the processor and pulse so they are mashed up really well. Scrape out and add to the onion and garlic mix.
Cook the cabbage until it is soft, boil or steam it. If boiled drain well and squeeze out the water. If steamed make sure it is soft and allow to cool. Chop it up and add to the bean mix.
Mix together so you get a really mashed up look to it add the herbs and stir in well.
Cover with cling film and place in the fridge.
Next morning heat the oil in a frying pan and cook the mixture off allowing the bottom to get brown and crust turn it over and keep doing this you will get a well cooked mash that has a good mix of golden brown and crusty bits in it.
Serve with Turkey bacon rashers and a poached egg on top.
4 servings
