Dock pudding is a Yorkshire dish traditionally served alongside eggs, bacon and fried potatoes for breakfast.
Heat the butter in a large pan and gently cook the shallots for five minutes.
Add the washed dock leaves and nettle tops along with the water and bring to the boil.
Add the oatmeal and vegetable stock then simmer uncovered for 30-40 minutes, stirring from time to time. Top up with more boiling water if the mixture is becoming too dry.
When the leaves are tender, boil off any remaining water, stirring all the time, then chop the mixture finely with scissors. Set aside to cool slightly, then shape the mixture into patties.
Heat the vegetable oil in a frying pan and fry the patties for 2-3 minutes on each side.
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