Bacon, bubble and cheese butty

• 500 g (17.6oz) potatoes
• 100 g (3.5oz) savoy cabbage or other greens, roughly chopped
• 4 spring onions, finely chopped
• 1 tbsp Wholegrain mustard
• 4 floury white baps
• 8 bacon slices
• 4 Cheddar cheese slices

1. Cook the potatoes in boiling salted water, drain and mash.
2. Cook the cabbage until just soft then drain and mix with the potato, along with the spring onions and mustard.
3. Make sure everything is well mixed then taste, season well, taste again and form into 4 burger shaped rounds.
4. Heat a little oil in a frying pan and fry the bubble cakes until golden and crisp on each side.
5. Sometimes I leave them whole until they're ready but often I break them up a bit to get more surface area and therefore more crispy bits going on.
6. It doesn't matter, basically, because you can't get this wrong.
7. While the bubble is frying, cook the bacon.
8. Lightly toast the bun then add the cheese immediately, to let it melt slightly.
9. Add a layer of bubble on top, then add bacon and sauce.
10. Grab plenty of napkins and eat, with fervour

savoy cabbage, spring onions, mustard, white baps, bacon, cheddar cheese

Taken from www.lovefood.com/guide/recipes/13810/bacon-bubble-and-cheese-butty (may not work)