Crispy bacon and cabbage cakes with gribiche – The Irish Times

Ingredients

• ½ savoy cabbage
• 1tbs vegetable oil
• 25g butter
• Sea salt and black pepper
• 1 cooked ham hock
• 4tbs sauerkraut
• 1tbs wholegrain mustard
• 50g butter
• 50g plain flour
• 250ml milk
• 40g grated parmesan
• Sea salt and pepper
• 100g plain flour
• 2 eggs, mixed with 50ml milk for egg wash
• 100g Paxo golden breadcrumbs
• For the gribiche:
• 3 eggs
• 2tbs white wine vinegar
• 150ml vegetable oil
• 2tbs diced gherkins
• 1tbs capers
• Fresh parsley, diced (approx 1 tbsp)
• 2-3 dill sprigs, picked
• For the salad:
• Handful fresh parsley leaves
• Handful picked dill fronds
• Olive oil
• Juice of half a lemon