Bubble & Squeak Patties With Tomato Salsa

This recipe is from Australian Good Food June 2010. I tried it for a late evening snack and loved it, so I wanted to put it on here for safe keeping. It's a modern Australian twist on an old English classic, adding the flavours of coriander (cilantro) and tangy salsa. I think the poached egg on top also makes it a bit Asian. Yum!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 400  g potatoes, peeled, cut into chunks
• 200  g cabbage, shredded
• 30  g butter
• 8  green onions, finely sliced
• 2  cups  coriander, chopped
• 3  tomatoes, diced
• 2  tablespoons red wine vinegar
• 1  teaspoon red wine vinegar, extra
• 2  tablespoons olive oil
• 4  eggs

Directions

1. Boil potatoes until almost tender, add cabbage and cook for 5 more minutes.
2. Drain, add half of the butter and roughly mash.
3. Add the remaining butter to a pan, heat on mediium and add half of the green onions. Cook for 2-3 minutes until soft, then transfer to a bowl.
4. Add potato/cabbage mixture to bowl and half of the coriander. Season with salt and pepper.
5. Mix well and shape into 8 patties. Chill in fridge for 10 minutes.
6. Meanwhile to make salsa, combine remaining onions, remaining coriander, tomatoes, vinegar and half the oil.
7. Then, heat remaining oil in pan and fry patties for 5 minutes on each side until golden.
8. While doing this, bring a saucepan of water to the boil and add extra vinegar. Poach eggs, 2 at a time.
9. Serve 2 patties with a poached egg on top and salsa on the side.