Bubble and Squeak (Pan-Fried Mashed Potato and Cabbage Cake)

Peel 400 g potatoes, cut into large chunks, and boil in water for 18 to 20 minutes.

Drain when a skewer slides through easily. Reserve the measured salt for seasoning the mixture later.

Mash the warm potatoes until mostly smooth, leaving no large dry lumps.

Finely shred 200g cabbage, blanch it for 2 minutes in boiling water, rinse in cold water, then squeeze firmly until it feels dry.

Finely dice half an onion and melt 25g butter in a pan over medium heat.

Cook the onion for 6-7 minutes, stirring often, until soft, golden, and sweet rather than browned too fast.

Combine the potatoes, cabbage, and onion with 0.75 teaspoon salt and 0.5 teaspoon pepper.

If the mixture is loose, let it stand for 5 minutes before spreading it in the pan so the moisture distributes evenly.

Heat 1 tablespoon neutral oil in the pan over medium heat until the surface shimmers.

Spread the mixture about 1.5cm thick, press it firmly with a spatula, and cook undisturbed for 5-6 minutes.

When the edges feel set and the underside is deep golden, flip it with a wide spatula in one steady motion.

Cook the second side for 4-5 minutes, then cut into wedges and serve warm.