Ingredients
2 strips of streaky bacon
150g of cabbage / Half a small head of cabbage -washed and dried
Splash of olive oil
400g of cooked potatoes/ 2 or 3 medium sized potatoes
salt and pepper
1 tablespoon of butter, melted
60ml / ¼ cup of milk
1 heaped tablespoon of flour
½ teaspoon of paprika
Splash of olive oil
Method
Begin by slicing the streaky bacon into small strips, and then slice the cabbage into thin shreds. Place a splash of olive oil in a frying pan over a medium heat. Add the strips of bacon and fry until crisp. Take the cooked bacon from the pan and place it on a plate lined with kitchen paper. Then, place the shredded cabbage into the same frying pan as the bacon. Cook the cabbage in the leftover bacon fat over a medium heat. Cook it until tender and wilted. Once the cabbage is cooked, add the bacon back to pan with the cabbage. Mix together with a wooden spoon, taste and season.
Meanwhile cook the potatoes, and then mash using a potato ricer or masher. Add the milk and melted butter to the mashed potato. Mix well, and then add the bacon and cabbage. Taste and season with more salt and pepper if needed.
Place the flour, some salt, pepper and the paprika on a large diner plate and mix together. Using your hands, form the potato into flat discs, then roll them in the seasoned flour. You should get about 8 to 10 potato cakes from this mixture. Heat another splash of olive oil in a large clean frying pan. Place the potato cakes on the pan and cook each side for a few minutes before turning over. They should be nice, golden and crisp on each side. Serve straight away with a fresh green salad.
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