METHODPreheat the oven to 200°C/400°F/Gas mark 6.
Bake the potatoes whole in the oven for 45–55 minutes until crisp and cooked through.
Once cooked, scrape out the potato flesh into a bowl and mash with a little freshly ground black pepper and a slurp of olive oil.
Next, add the chopped parsley, cooked cabbage and diced ham (or meat) and combine well.
Using damp hands, form the mixture into patty shapes and roll in the wholemeal flour seasoned with a little freshly ground black pepper.
Finally, heat the olive oil in a non-stick frying pan over a medium heat and fry the squeaks for 3–4 minutes on each side until golden brown. Serve warm.
Follow this recipe step-by-step, or use whatever leftovers you have!
Serves: 4
Preparation: 10 mins
Cooking: 50 mins
500g Rooster Potatoes
Freshly ground black pepper
2 tbsp extra virgin olive oil
1 handful of chopped fresh parsley
125g savoy cabbage (shredded and blanched)
50g ham or gammon
2 tbsp wholemeal flour