Time to cook: 60 minutes 



1kg (2.2lb) potatoes 
450g (1lb) cabbage, e.g. Savoy  
1 large onion 
225g (8oz) lean lamb mince 
2x 15ml spoon (2tbspn) tomato ketchup 
1x 5ml spoon (1tsp) Worcestershire sauce 
1 egg 
25g flour 
1x 15ml spoon (1tblsp) oil 
Extra flour 
Weighing scales, vegetable peeler, chopping board, knife, large saucepan, non-stick frying pan, mixing spoon, measuring spoons, colander, potato masher, large bowl, fork, small bowl, flour dredger, fish slice and plate. 
2. Prepare the ingredients:
  • peel and chop the potatoes into large chunks
  • shred the cabbage
  • peel and finely chop the onion.
3. Place the potatoes in a large saucepan, cover with cold water and bring to the boil. 
4. Cook for 10 minutes and then add the cabbage. Simmer the vegetables for a further 10 minutes until tender.
5. In a non-stick frying pan, dry fry the lamb mince and the onion until the mince is browned.
6. Stir in the ketchup and the Worcestershire sauce.
7. Drain the potatoes and cabbage.
8. Mash the potatoes and cabbage and transfer to a large bowl.
9. Beat the egg in a small bowl.
9. Stir the cooked mince and onion, beaten egg and flour into the larger bowl of potatoes and cabbage.
10. Divide the mixture into 8 portions.
11. Using lightly floured hands, shape each portion into a round patty shape (roll into a ball and then flatten slightly).
12. Heat the oil in a frying pan and fry the patties in batches over a medium heat for 3 - 4 minutes on each side.
Top tips
  • Serve with a poached egg and wilted spinach.
  • Try using different minced meat.
Did you know?  
  • The main method of heat transfer when pan frying food is conduction.
Weigh, measure, peel, knife skills (bridge and claw), shred, boil/simmer, handle raw meat, dry-fry, drain, beat, stir, divide, shape and shallow fry.
Nutrition information per 100g/serving: Energy 206/867kJ, protein 2.6/10.8g, carbohydrate 5.2/21.8g, carbohydrate of which sugars 3.0/12.4g, fat 2.2/9.2g, saturated fat 0.7/3.0g, dietary fibre 1.5/6.3g, salt 0.6/2.5g, iron 0.4/1.7mg