a formula for happiness: everything-bar-the-kitchen-sink potato cakes

Heat a little oil in a frying pan and gently fry the chopped onions for about 10 minutes until soft and golden.

Transfer the cooked onions to a mixing bowl and combine with the mashed potatoes, chopped vegetables and cheese. Season well with salt and freshly ground black pepper.

Dust your hands with a little flour before forming the mixture into cakes. I first make a ball of the mixture before flattening with the palm of my hand or the bottom of a jam jar.

At this point you can refrigerate for 20 minutes or so to firm up.

Lightly dust the cakes with fine semolina or plain flour, on all sides.

Heat a little oil with butter in a large frying pan, and then add the cakes.

They will need to fry for about 3 to 4 minutes on each side to develop a golden crust. You could flash fry them on each side, before transferring them to the oven for 10 minutes to finish. Alternatively opt-out completely from frying - just brush with a little melted butter and bake at 200C / Gas Mark 6 for 20 to 25 minutes.

tips:

Add lardons of bacon to the onion while cooking, for a more substantial potato cake. Top with a fried egg and a splash of Worcestershire sauce.

Spice up your potato cakes with curry spices or fresh chillies.

A potato cake served with smoked salmon, rocket leaves, a spoonful of sour cream with lime juice and fresh chives makes one of my favourite lunches.

These freeze very well and cook well from frozen.