Bubble and Squeak Patties with Poached Egg

• 500 g Yukon Gold potato
• 2 tsp Fine sea salt
• 200 g Shredded green cabbage
• 40 g Unsalted butter
• ½ tsp Black pepper
• 25 g Plain flour
• 2 tbsp Sunflower oil
• 2 Egg
• 1 tbsp White wine vinegar

1. Peel the potatoes and cut into even chunks. Put into a large pot, cover with cold water, add 1 tsp of the salt, and bring to the boil. Simmer for 12 to 15 minutes until very tender.
2. Add the cabbage to the pot for the final 2 minutes so it softens slightly. Drain well in a colander, then return everything to the hot pot. Let the steam escape for 1 minute to dry the potatoes a little.
3. Add the butter, remaining 1 tsp salt, and the black pepper, then mash until smooth with the cabbage evenly distributed. Sprinkle over the flour and mix until the mash holds together. Shape into 4 patties and set aside.
4. Heat the sunflower oil in a large frying pan over medium heat. Fry the patties for 4 to 5 minutes per side until deeply golden and crisp, adjusting the heat so they do not burn. Transfer to plates and keep warm.
5. Meanwhile, bring a pot of water to a gentle simmer and stir in the white wine vinegar. Crack each egg into a small cup, then slide into the water and poach for 3 to 4 minutes until the whites are set and the yolks are still runny. Lift out with a slotted spoon, drain briefly, and place one egg on top of each serving of patties.

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