How good is mashed potato? It’s one of my favourite things to have for dinner. The other night I cooked a delicious mustard mashed potato to go with some pork medallions, caramelised apples and steamed broccoli. The boys loved it. The husband said he had eaten enough, but as soon as everything was packed away, he was rustling around in the kitchen looking for ‘junk’.

We don’t eat dessert every night and if the boys are hungry after they have finished their dinner, I prefer that they have a little fruit. The husband on the other hand, will leave room for chips and chocolate and ice-cream after dinner – which drives me insane.

Don’t leave delicious mashed potato in the pot if you’re still hungry. I’d much rather you eat the healthy dinner that I have so lovingly prepared, then all that processed crap that you so long for.

Nevertheless, I have leftover mashed potato and I don’t like throwing it out, so I came up with this delicious bacon, pea and mint potato cake for us to eat for breakfast. Because the boys are always super hungry in the morning and having something pre-prepared is always a winner.

BACON, PEA AND MINT POTATO CAKES

300 grams of a  floury potato
100 grams of frozen pea, defrosted
100 grams of crispy bacon
small handful mint
1 lemon, zested
3 spring onion
6 tbsp fine polenta or 4 tbsp gluten-free plain flour
3 eggs
2 tbsp vegetable oil

Put the potatoes into a pan of cold salted water, bring to the boil, then simmer for 10-15 mins or until really tender. Drain well and mash, check the seasoning, then set aside to cool.

Tip the mash into a large bowl along with the peas, crispy bacon, mint, lemon zest, spring onions, 3 tbsp polenta (or 2 tbsp flour), and some seasoning. Whisk the egg white and add it, too. Mix well.

Form the mixture into 6 cakes. Tip the remaining 3 tbsp polenta onto a plate and roll the cakes in it to coat. The mix will be quite wet at this stage, but the extra polenta will help to keep them together during cooking. Cover and chill for 15 min.

Heat the oil in a large sauté pan over a medium heat. Add the cakes and fry for 3-4 mins each side or until golden and warmed through.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.