Potato Rosti

Peel & cut the potatoes into quarters.

Roughly chop the peeled garlic.

Place in a saucepan and cover with cold water, add a generous pinch of salt and cook until tender. Drain and place into a large bowl.

Mash potato/garlic and add 1-2 eggs (depending on size of eggs, mixture needs to be relatively firm)

While spuds are cooking heat 1 Tbls olive oil in a pan and gently saute the bacon, then add the garlic, onion and shredded cabbage, season with salt & pepper. Cook until tender.

Add bacon,garlic,onion,cabbage to mashed potato and stir to combine.

Heat 2 Tblsp butter and 2 Tblsp oil in a non stick pan.

Form the mixture into patties, flatten, then dip in seasoned plain flour, then beaten egg. Then place into moderately heated non stick pan. Cook for 2 -4 minutes (until nicely browned), then flip. When both sides are nicely browned, turn onto edges & rotate & brown edges evenly.

Makes around 6 potato cakes -keep warm in preheated oven if required.

Season with sea salt.