Make up a batch of these to keep in the freezer. They can be taken out and oven baked when you want them, each served topped with a poached egg. Serve two for a main meal-just one for a light meal, reducing the fat units to 2 ½
1. Peel the potatoes and cut into chunks, then cook in a pan of lightly salted boiling water for 15-20 minutes until very tender.
2. Meanwhile, finely shred the cabbage leaves, cutting out the tough stems. Put in another saucepan with just a little boiling , water, or in a steamer over the potatoes. Cover and cook for about 8 minutes, until tender. Drain if cooked in water.
3. Trim and finely chop the spring onions. Drain the potatoes thoroughly then return to the pan with the milk and mash until completely smooth. Mix in the spring onions and chopped parsley, if liked, then the cabbage.
4. Shape into 6 thick round cakes. Open-freeze until firm, then pack into a rigid, plastic container, interleaving each cake with greaseproof paper. Use within 3 months.
To serve:
1. Preheat the oven to 200°C/gas 6 and lightly oil a non-stick baking sheet.
2. Put the vegetable cakes on the baking sheet, brush with a little oil, sprinkle with black pepper. Bake for 30-35 minutes until golden. Lay a poached egg on top of each to serve.
MAKES 6 CAKES (3 SERVINGS)
• 750g/11b 100z floury potatoes
• 300gl11 oz green cabbage or spring greens
• 3 spring onions
• 100ml/3'f2f1 oz soya or skimmed milk
• salt and freshly ground black pepper
• 2 tbsp chopped fresh parsley (optional)
TO SERVE
• 2 medium-sized poached eggs, or just 1 for a light meal
