K
kirst06
Guest
500g potatoes, peeled and boiled
50g butter
100g bacon
250g cabbage or brussels sprouts, cooked and chopped
1 tablespoon chopped parsley
3 tablespoons vegetable oil
Freshly ground black pepper
Mash the potatoes with the butter and season.
Fry the bacon until crispy, crumble and stir into the mash with the brussels sprouts and parsley. Shape the potato mix into 4 rounds and flatten slightly.
Heat the olive oil in a frying pan and fry the cakes for 4 minutes on each side, or until golden.
Serve with cold meats, organic vine or cherry tomatoes and tomato chutney.
50g butter
100g bacon
250g cabbage or brussels sprouts, cooked and chopped
1 tablespoon chopped parsley
3 tablespoons vegetable oil
Freshly ground black pepper
Mash the potatoes with the butter and season.
Fry the bacon until crispy, crumble and stir into the mash with the brussels sprouts and parsley. Shape the potato mix into 4 rounds and flatten slightly.
Heat the olive oil in a frying pan and fry the cakes for 4 minutes on each side, or until golden.
Serve with cold meats, organic vine or cherry tomatoes and tomato chutney.
