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1. Peel and roughly chop the potatoes and boil
until tender. Meanwhile, shred the cabbage and
finely slice the spring onions. Drain and mash the
potatoes and mix with the cabbage. Allow to cool
before adding the spring onions and egg yolk. Stir
to mix, season and chill until needed.
2. When ready to cook, preheat the oven to
220°C/Gas 7. Divide the potato mixture into eight
portions and shape each one into a patty. Place on
a baking tray sprayed with Fry Light and bake for
20-25 minutes, or until slightly browned.
3. Meanwhile, halve the tomatoes and fry along
with the eggs in Fry Light. Heat the baked beans
in a pan. Serve the bubble and squeak cakes with
the tomatoes, eggs and beans
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