Ingredients
1 large King Edward potato, peeled and chopped
100g/3½oz Savoy cabbage, thinly sliced
1 leek, sliced
a knob of butter
salt and pepper
freshly grated nutmeg
25g/1oz beef dripping, for frying

Method
1. Boil the potatoes until tender, drain and allow to get quite cold.
2. Steam the cabbage until tender and plunge in cold water.
3. Finely chop and crush the potatoes.
4. In a frying pan melt the butter and fry the leeks gently without browning until softened.
5. Drain the cabbage well and mix in the potatoes and leeks. Season with grated nutmeg and salt and pepper.
6. Take tablespoons of the mixture and shape into round cakes.
7. Fry them in hot beef dripping to a good crisp golden brown on both sides.