INGREDIENTS

3 cups of mashed potato
1 cup of cooked shredded cabbage (or brussels sprouts)
1/4 cup of water, black pepper
1 tablespoon of olive oil

4 teaspoons low fat spread
1 tablespoon of butter or plant based alternative
4 thick toast slices of bread

DIRECTIONS

1.) Mix the mashed potatoes, cabbage or brussels sprouts with the water and season with pepper.
2.) Heat a pan on a medium heat with the oil and butter or spread. Add the potato mixture and cook without turning until crusty and golden (about 10 minutes)
3.) Turn in big sections and cook the other side (another 10 minutes).
4.) Just before the bubble and squeak is ready, cook your toast, spread with low fat spread. Serve.