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
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. 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!