KEY POINTS:
Serves 4
2 cups leftover cold mashed potato
1 Tbs olive oil
1 tsp cumin seeds
1 small onion, finely sliced
2 rashers bacon, sliced
1 cup shredded cabbage
1 Tbs butter
Finely snipped fresh chives and black pepper
1 Make sure the potato has been seasoned before forming into cakes, set aside.
2 Heat the oil in a pan, add the cumin seeds, onion and bacon. Stir for 5 minutes until the onion is soft and the bacon crispy. Add the cabbage, stir then cover and let cook for 3-4 minutes then remove from the pan and set aside.
3 Put the pan back on a medium heat, add the butter, wait for it to get hot then the potato cakes. Let them cook with out touching for 5 minutes or until crispy underneath then turn and repeat.
4 Serve the cakes with the bacon and cabbage mixture piled on top, finish with chives and pepper.
