serves four
1kg floury potatoes
75 grams porridge oats
50 grams wholemeal flour
smoked back bacon, 2 rashers per person, grilled
rapeseed oil for shallow frying
Cook the potatoes in boiling water for 10-15 minutes until tender. Drain and return to the pan and mash. Allow to cool slightly. Stir in 50 grams of the oats and the flour and season well. Press into 8 round potato cakes and coat in the remaining oats. Heat the rapeseed oil in a large frying pan and fry the potato cakes for 2 minutes on each side.
bacon recipe courtesy of: Good Food Ireland, Ballykelly House, Drinagh, Wexford, Ireland
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