• Joint of bacon (1kg approx) (you won't need it all)
  • Potatoes, suitable for mashing
  • 1bag kale or green cabbage (chopped)
  • 2 cooking apples
  • Small handful of fresh parsley (chopped )
  • Salt and pepper
  • Ground nutmeg
  • 70g butter
  • 1/3 cup of milk


  • STEP 1
    Pour boiling water from the kettle into a pot and add your joint of ham or bacon. Simmer for about 90 mins. (Check packaging for guidelines).
  • STEP 2
    While allowing the meat to simmer, peel and boil your spuds. (25 mins). The water should only reach half the volume of the potatoes in the pot.
  • STEP 3
    Peel and roughly chop the apples into chunks, removing pips. Stew in a small saucepan only barely covering the bottom of the saucepan with cold water. Simmer for 5 mins, then mash. Drain your potatoes and mash with a generous knob of butter, parsley, salt, pepper and milk. Mix together the apple and potato mash and set aside.
  • STEP 4
    When there's 20 mins left in cooking the ham, add in your cabbage. Kale will only need 10 mins. Scoop out the cabbage with a slotted ladle into the mash. Stir. Cut up the ham into very small chunks. Add to the mash. Add a sprinkling of nutmeg. Stir. Allow the mixture to cool considerably.
  • STEP 5
    Use a wooden spoon to measure out portions on a board, rolling the mixture in your hands into balls. Add 3 balls at a time to a hot pan (with oil) and flatten them with the back of the wooden spoon as they go in. Fry for about 2 mins on each side on a medium heat. Serve up and enjoy hot or cold!

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating