Bubble and squeak cakes

Ingredients

700g/1lb9oz floury potatoes, such as Maris Piper, cut into chunks
4 carrots (about 350g/12oz), sliced
350g/12oz green cabbage, shredded
50g/2oz cheddar, grated
175g/6oz thick slice of ham, cubed
1 bunch of spring onions, sliced finely
1-2 tbsp wholegrain mustard
25g/1oz butter
2 tbsp oil

For the sauce:
400g/14oz can chopped tomatoes
1 tbsp tomato purée
1 tsp sugar
salt and pepper

Method

1. Cook the potatoes and carrots in salted water for 15 minutes until tender. Steam cabbage over pan for 8 minutes, or cook in salted water for 5 minutes. Drain well and return potatoes and carrots to pan.
2. Mash the potatoes and carrots. Stir in the cabbage, cheese, ham, half the onions and mustard to taste. Divide mixture into eight and shape into 10cm/4in patties. Chill for 30 minutes to firm up.
3. Heat the tomatoes, the remaining onions, purée, sugar, salt and pepper until thick (10 minutes).
4. Heat half the butter and oil in a frying pan. Fry four patties at a time for 3-4 minutes on each side until golden, turning once. Keep them warm while frying the other patties in the rest of the butter and oil. Serve with the sauce.