Crispy Veggie Patties with Poached Eggs

Bubble and squeak has been a British kitchen staple for a long time. The name comes from the sound the leftover cabbage and potatoes make as they fry in the pan, and the dish was traditionally a way to use up Sunday roast vegetables on Monday. This version leans on the same idea: a soft mash of potato and parsnip, with onion, carrot and shredded green cabbage folded through it. Parsnip adds a gentle sweetness that works nicely with the cabbage, so you don't need much else to make the patties taste rounded.

A quick word on the potatoes. They are the starchy part that holds the patties together, so it pays to drain them really well after boiling. Give them a minute in the hot pan with the lid off so the steam escapes, then mash while they are still warm. Cold, wet mash is what makes patties fall apart in the pan. If the mixture feels loose, let it sit for a few minutes before shaping, and dust your hands with a little flour if they stick.

For the frying, use a pan with a bit of heat behind it and don't rush the turn. Let each patty set and develop a golden base before you flip it, which is what gives you that crisp edge the title promises. The onion and cabbage should be properly softened before they go into the mash, so they don't stay raw and watery inside the patty.

Leftovers keep well. Cool the patties, then store them in an airtight container in the fridge for up to two days. Reheat them in a dry frying pan over medium heat, which crisps the outside again far better than a microwave. You can also shape the mash into patties without frying and freeze them between sheets of baking paper, then cook from frozen, adding a few extra minutes per side.

To serve, the poached eggs turn this into a proper supper. The yolk runs into the mash and makes a sauce of sorts. If you want something fresh on the side, a crunchy slaw cuts through the richness, and Chilli Beef Strips with Fresh Slaw shows how a bright, crisp cabbage can sit alongside something savoury. For a lighter lunch the next day, a bowl of Hearty Field Bean and Vegetable Soup makes a filling partner, and a Crunchy Cabbage Carrot Salad with Orange Segments adds colour and a little zing to the plate.

Plenty of cooks like to add a spoonful of wholegrain mustard to the mash, or a few chopped herbs such as chives or parsley stirred in at the end. Either one is a small change that makes the patties feel new without changing the method.