Bubble and Squeak Cakes

Step 1 -In a large skillet on the stove-top, heat 1 tablespoon of the olive oil.

Step 2 -Add the chopped onion and sauté until the onion starts to soften and turn golden brown, about 2-3 minutes.

Step 3 -Add the sliced cabbage, 1 teaspoon salt, and the diced parsley.

Step 4 -Cover it with a lid and sauté it for 10-15 minutes over medium heat, stirring occasionally.

Step 5 -Remove the skillet from the heat.

Step 6 -Combine the sautéed cabbage and onion, mashed potatoes, flour, eggs, the remaining teaspoon of salt, and the pepper in a large bowl, mixing together and adding more flour if the mixture is not a thick paste.

Step 7 -Use an ice cream scoop to scoop out about 1/4 cup of the potato cabbage mixture into a plate with flour for dredging.

Step 8 -Roll the mixture around in the flour, then press down gently to form a patty.

Step 9 -Heat 1 tablespoon of the olive oil in a large skillet over medium heat on the stove-top.

Step 10 -Carefully place the Bubble and Squeak patties on the hot oiled skillet and cook until golden brown, about 3-4 minutes. Flip them carefully and cook on the other side for 3-4 minutes.

Step 11 -Repeat the frying process until all the Bubble and Squeak Cakes are cooked, adding more olive oil as needed.

Step 12 -Serve them warm with a fried egg and a dollop of sour cream or plain Greek yogurt.