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


  1. Sweat shallots, garlic and thyme before adding the bacon.
  2. Continue to cook for 30 seconds or so, to warm. Put to one side and allow to cool.
  3. Place the mash potato (warmed) in a bowl with flour, 10g butter, chives and season with Parmesan.
  4. 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.
  5. Depending on how many cakes you want, divide mix up accordingly to shape. Roll mix lightly and then flatten slightly.
  6. To cook, heat a pan with a little olive oil, lightly flour potato cake and place in pan (not too hot).
  7. Cook for 2-3mins on each side. Before removing, place butter in the pan and baste cake.
  8. Remove, drain and serve.

Cabbage Purée:

  1. 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:

  1. Mix all ingredients together. If you want smooth mayo, blitz for a couple of seconds on processor and serve.