Nutrition	%GDA	Range
Energy Kcal	237
Protein	10.05%
Other Carbohydrate	14.65%
Sugar	7.42%
Fat Saturated	15.12%
Fat Unsaturated	15.12%
Fiber	20.06%
Sodium	1.23%
Salt	1.15%

1. Sieve or mash the cooked potatoes and mix with the cabbage and cream. Season well with salt and pepper. 2. Fry the thinly sliced onion in the fat over a moderate heat until it is soft and beginning to brown. 3. Using a spatula, press half the potato and cabbage mixture (shredded and lightly steamed) in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath. 4. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. 5. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again. 6. When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle.