The tasty solution to Sunday dinner left-overs


  • 100 g shredded bacon
  • 400 g mash potato
  • 60 g flour
  • 15 g parmesan
  • 1 egg
  • salt and pepper
  • 1 tblsp chopped chives
  • 2 shallots diced
  • 0.5 clove garlic crushed (sweat)
  • pinch of thyme
  • 20 g butter (plus oil for frying)
  • for the cabbage purée:
  • 200 g cabbage
  • 2 shallots (finely diced)
  • tablespoon butter
  • 50 ml cream
  • seasoning
  • for the caper mayonnaise:
  • 100 ml mayonnaise
  • 1 tblsp white wine vinegar
  • pinch cayenne
  • tablespoon chopped capers and tbsp chop chives


  • Sweat shallots, garlic and thyme before adding the bacon.
  • Continue to cook for 30 seconds or so, to warm. Put to one side and allow to cool.
  • Place the mash potato (warmed) in a bowl with flour, 10g butter, chives and season with Parmesan.
  • Mix well until nicely blended, not too wet or dry. Tip: If the mixture is too dry, add a little milk to soften, then add your Bacon and shallot mix again, making sure it’s nice and evenly mixed.
  • Depending on how many cakes you want, divide mix up accordingly to shape. Roll mix lightly and then flatten slightly.
  • To cook, heat a pan with a little olive oil, lightly flour potato cake and place in pan (not too hot).
  • Cook for 2-3mins on each side. Before removing, place butter in the pan and baste cake.
  • Remove, drain and serve.
  • Cabbage Purée:
  • Sweat shredded cabbage and shallots for 3-4 mins, add the cream and seasoning. Purée in blender, check the seasoning and add the chives.
  • Caper Mayonnaise: Mix all ingredients together. If you want smooth mayo, blitz for a couple of seconds on processor and serve.

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