serves
2
cook
1 hour
serves
2
people
cooking
1
hour
Ingredients
2 large (600g) Sebago potatoes, peeled and chopped
1 egg yolk
½ cup grated cheddar cheese
2 tablespoons wholegrain mustard
2 tablespoons chopped chives
salt and pepper to taste
4 thin bacon rashes, chopped
1 large vine tomato, cut into wedges
whole egg mayonnaise and rocket leaves to serve
Instructions
Boil potatoes until just tender, then cool slightly. Mash potatoes and stir through yolk, cheese, mustard, chives, salt and pepper. Divide potato mixture into four patties.
Heat a non-stick pan over medium heat and spray lightly with oil. Cook patties until browned on both sides.
Meanwhile, cook bacon and tomato in a separate pan until bacon is crisp.
Serve potato cakes with bacon, tomato, mayonnaise and rocket.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
