Cabbage, Potato, Pesto and Bacon Fritters
(Makes 8-10 fritters)
500g peeled, quartered potatoes
125g bacon lardons (or rashers cut into small pieces)
180g thinly sliced green cabbage
3 tbsp green pesto
2 spring onions finely diced
Oil for frying the fritters, salt and pepper to taste
Greek yoghurt and a sprinkling of spring onion
Add the prepared potatoes to a large pan of salted water. Bring it to the boil and cook for around 10 minutes until the centres are cooked.
Drain well in a colander leaving them for about 5 minutes to ensure no extra water remains. Mash the potatoes and set aside.
Cook the bacon lardons in a heated pan over a medium heat until browned (about 3-4 minutes) remove them and drain on kitchen paper.
Add the cabbage to the same pan without wiping it and cook for about 3 minutes until slightly softened, then remove.
Add all the ingredients including the pesto to a large bowl and mix well. With wet hands form the mix into round discs about ½ inch thick.
Heat a pan and add some oil (rapeseed is a good option due to its higher burning point). Cook the fritters in batches (keeping cooked ones in a very low warm oven) on medium for 3 minutes or so on each side until they are golden brown.
Serve immediately topped with some Greek yoghurt and a sprinkling of spring onion.