Preparation and Plating:

  1. Preparation and Plating:

    • Place water in a large pot and bring to boil, remove from heat and whisk in the Knorr Mashed Potato until well combined. Set aside to cool. Cook cabbage for 2 minutes or until tender, drain it and sprinkle with Knorr Vegetable Bouillon Powder.
    • Melt butter in frying pan and cook the onion, until softened; stir in Colman's English Mustard. Add onion mixture and cabbage to potato. Stir to combine.
    • Shape into 10 even sized patties. Heat a frying pan over low heat, add vegetable oil and cook patties for 12 to 15 minutes or until base is crisp.
    • To make the pesto oil, combine pesto and olive oil together.
    • Serve the potato patties with rocket and a poached egg, then drizzle with pesto oil.