Cabbage! As a child with a sensitive sense of smell and picky food habits cabbage used to live on my “No” list! It has taken me a long time to come to terms with the low-in-calories and healthy food factor in cabbages. On the other hand, potatoes were always a favourite vegetable and mixing potatoes with anything made it instantly edible! Voila!!

So here’s a low fat Bubble & Squeak recipe with a tofu cream dressing to welcome Autumn….

For the Patties we need,

A big head of Cabbage, shred finely
Potatoes, boiled & mashed – 2
Zucchini, finely grated – 1 medium
Olive Oil – 3 Tablespoons
Salt, to taste
Black Pepper powder – 2 teaspoons

What to do next,

1. Heat 1 Tablespoon of olive oil in a pan, saute the zucchini & cabbage till soft & dry.
2.  Add the mashed potatoes in & season with salt and black pepper. Cool till
4. Pat the cooled mixture into small rissole`s.
5. Heat the remaining oil on a non stick pan & slowly coat the pan. Lay the rissole`s carefully, making sure that they are not touching each other.
6. Flatten with the back of a heavy spatula. Turn & cook on the other side, till golden brown on both sides.

Serve hot plain with a creamy dressing (recipe follows), or sandwich between cut sides of a Wholemeal bread roll for filling meal with some soup.

To make the Creamy Dressing we need,

Tofutti, cream cheese – 1 pack
Soy Milk – 8 tablespoons
English Mustard, hot – 2 teaspoons

Blend the three to a soft consistency & use as a spread either on the bread roll or,  as a dipping sauce for the Bubble & Squeak.

Enjoy!