Bubble and Squeak Lamb Brunch

Make
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1. Place 1kg (2.2lb) potatoes, peeled and cut into chunks, in a large pan, cover with water and cook covered for 10 minutes. Add 450g (1lb) cabbage, chopped, and cook for a further 10 minutes until the vegetables are tender.
2. In a non-stick frying pan dry fry 225g (8oz) lean minced lamb with 1 onion, peeled and finely chopped, until the mince is browned, stir in 30ml (2tbsp) tomato ketchup, 5ml (1tsp) Worcestershire sauce. Drain the potatoes and cabbage thoroughly. Mash with a potato masher and then transfer to a bowl. Add the cooked mince to the mixture together with seasoning, 1 small egg, beaten, and 25g (1oz) flour, mix thoroughly.
3. Heat 15ml (1tbsp) oil in a large non-stick frying pan, make into individual cakes by dividing the mixture into 8 and using floured hands shape into patties. Cook in batches over a medium heat for 3-4 minutes each side.
OR
4. Press the mixture into the frying pan. Cook over a medium heat for 5-10 minutes until golden in colour then invert gently onto a baking sheet and slide carefully back into the pan. Cook for a further 5-10 minutes until golden brown.
Eat.Cut into wedges and serve topped with a poached or fried egg, and wilted spinach.