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Bacon and Cabbage Potato Cakes
- Preparation and cooking time
- 30 mins for cooling.
- Makes 12-15 cakes
A little taste of Ireland in a potato cake
- 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 1Pour 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 2While 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 3Peel 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 4When 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 5Use 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!