Vegan Bubble and Squeak

Peel the potatoes and cut into 3 cm chunks. Trim and thinly slice the Brussels sprouts. Remove the core from the cabbage and finely shred. Finely dice the onion, mince the garlic, and finely chop the parsley. Set everything aside separately.

Place the potatoes in a large pot, cover with well-salted water and bring to a boil over high heat. Cook until completely tender, about 18–20 minutes. Drain thoroughly and leave in the colander for 5 minutes to steam dry, then mash until smooth with the salt and white pepper. Set aside to cool to room temperature.

While the potatoes cook, combine the shredded cabbage and sliced sprouts in a large bowl, season with a pinch of salt, and toss together. Set aside.

Heat 1 tbsp olive oil in a large non-stick or cast-iron skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden — about 8 minutes.

Add the garlic to the pan and cook, stirring constantly, until fragrant — about 1 minute.

Add the cabbage and sprouts to the pan and cook, turning frequently, until wilted and any moisture has evaporated — about 5 minutes. Transfer the mixture to the bowl with the mashed potato.

Add the aquafaba, Dijon mustard, and smoked paprika to the potato and vegetable mixture. Mix firmly with a wooden spoon until everything is evenly combined and the mixture holds together when pressed. Taste and adjust seasoning.

Divide the mixture into 8 equal patties, roughly 2 cm thick. Place on a tray, cover loosely, and refrigerate for at least 30 minutes to firm up.

Heat 1 tbsp olive oil in the same skillet over medium-high heat until shimmering. Add 4 patties without crowding the pan and press down gently with a spatula. Cook undisturbed until a deep mahogany crust forms on the underside — about 5 minutes.

Carefully flip each patty and cook until the second side is equally golden and the centre is hot throughout — about 4 minutes. Transfer to a warm plate and repeat with the remaining 1 tbsp olive oil and 4 patties.

Scatter with fresh parsley and serve immediately.