Peel and cut the Floury Potatoes into even chunks, place them in a pot of cold, lightly salted water, bring to a boil and simmer until tender, about 15–20 minutes.
While the potatoes cook, shred the Savoy Cabbage and thinly slice the Onion.
Heat a large frying pan over medium heat and add a knob of Unsalted Butter plus a splash of Vegetable Oil to stop the butter from burning; sauté the onion until soft and starting to caramelize, then add the cabbage and cook until it has wilted and begun to brown, about 8–10 minutes.
Drain the potatoes, return them to the pot, add a knob more of Unsalted Butter and a splash of Milk, and mash to a chunky, creamy consistency; season with Salt and freshly ground Black Pepper to taste.
Fold the sautéed cabbage and onion into the mashed potatoes until evenly combined; taste and adjust seasoning if needed.
With damp hands, shape the mixture into patties or spread it into the pan for one large cake—press firmly so they hold together.
Reheat the frying pan with a little more Vegetable Oil and a smear of butter, then fry the patties over medium-high heat until deeply golden and crisp on both sides, 4–5 minutes per side.
Serve hot as a hearty side or with a fried egg on top for a rustic main—enjoy the contrast of creamy interior and crunchy edges.
