Bubble‑and‑squeak brunch on Boxing Day

• paprika‑roasted potatoes4
• cabbage with coriander seeds2 large spoonfuls large spoonfuls
• cumin seeds↗1 tsp tsp
• garlic clove↗1

  chopped

• olive oil↗3 tbsp tbsp
• lemon↗½

  juiced

• avocado↗1

  sliced

• chili powder↗

  for serving

Step-by-step instructions

1. 1

   Roughly mash your cold paprika‑roasted potatoes with a fork, then add the leftover cabbage with coriander seeds, cumin seeds, the garlic clove and a little seasoning, and mix. Use your hands to shape the mixture into two patties.

2. 2

   Heat the oil in a large skillet. Fry the patties 3–4 minutes on each side until crisp. Or preheat an air‑fryer to 200 °C. Lightly oil the patties and cook them in the basket for 8–10 minutes, turning after 5 minutes, until heated through. Drizzle lemon juice over the avocado. Serve the patties with avocado, sprinkled with chili powder and a generous pinch of coarse sea salt.