Mashed potato, bacon, onion, spring onion, garlic & cabbage with whole egg & pan fried
Peel & cut the potatoes into quarters.
Roughly chop the peeled garlic.
Place in a saucepan and cover with cold water, add a generous pinch of salt and cook until tender. Drain and place into a large bowl.
Mash potato/garlic and add 1-2 eggs (depending on size of eggs, mixture needs to be relatively firm)
While spuds are cooking heat 1 Tbls olive oil in a pan and gently saute the bacon, then add the garlic, onion and shredded cabbage, season with salt & pepper. Cook until tender.
Add bacon,garlic,onion,cabbage to mashed potato and stir to combine.
Heat 2 Tblsp butter and 2 Tblsp oil in a non stick pan.
Form the mixture into patties, flatten, then dip in seasoned plain flour, then beaten egg. Then place into moderately heated non stick pan. Cook for 2 -4 minutes (until nicely browned), then flip. When both sides are nicely browned, turn onto edges & rotate & brown edges evenly.
Makes around 6 potato cakes -keep warm in preheated oven if required.
Season with sea salt.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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