Hide-And-Squeak

Directions

1. 1
   Peel and chop the potatoes and parsnips.
2. 2
   Place in a pan, just cover with cold water and bring to the boil.
3. 3
   Cook, covered, for 10 minutes until almost tender, then add the cabbage and cook for a further 5 minutes.
4. 4
   Drain thoroughly and mash.
5. 5
   Heat 1 tbsp oil and half the butter in a frying pan and cook the onion and mushroom until the onion is tender and the mushrooms browned.
6. 6
   Add to the potato mixture with the beaten egg and season to taste.
7. 7
   Leave until cool enough to handle.
8. 8
   Shape the mixture into 8 cakes and dust with flour.
9. 9
   Heat half the remaining oil and butter and fry 4 cakes for 2-3 minutes on each side until golden, turn and cook for 2-3 minutes on the other side.
10. 10
    Cook the remaining batch.