Cabbage, Potato, Pesto + Bacon Fritters with Greek Yoghurt

  • 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
  • Salt + Pepper to taste
  • Optional Garnish of Greek Yoghurt + a Sprinkling of Spring Onion

Step 1:

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.

Step 2:

Drain well in a colander leaving them for about 5 minutes to ensure no extra water remains. Mash the potatoes and set aside.

Step 3:

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.

Step 4:

Add the cabbage to the same pan without wiping it and cook for about 3 minutes until slightly softened, then remove.

Step 5:

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.

Step 6:

Heat a pan and add some oil. Cook the fritters in batches, keeping the 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.


Rapeseed is a good option for frying due to its higher burning point!

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