Bubble and Squeak with Onion and Bacon Gravy

Mix the cold mashed potatoes and chopped cabbage with half the salt and pepper. Divide the mixture into eight firm patties.

Heat half the butter in a large frying pan over medium heat. Fry the patties in batches for 5–6 minutes on each side until deeply golden and crisp, adding more butter as needed.

Meanwhile, cook the bacon in a saucepan for 3–4 minutes. Add the sliced onion and cook for 8–10 minutes until softened and lightly browned.

Stir the flour into the bacon and onion, then gradually whisk in the hot vegetable stock. Simmer for 4–5 minutes until smooth and thickened; season with the remaining salt and pepper.

Serve the crisp bubble and squeak patties with the hot onion and bacon gravy.