Oat-crusted potato cakes with bacon

This is an ideal dish for using up any leftover mashed potato


Ingredients (Serves 4)

  • 1kg/21⁄4lb floury potatoes, such as King Edward, diced
  • 50g/2oz wholemeal flour
  • 75g/3oz porridge oats
  • Salt and freshly ground black pepper
  • Rapeseed oil for shallow frying
  • 8 rashers smoked back bacon


Cook the potatoes in lightly salted boiling water for 10-15 minutes, until tender. Drain, return to the pan and mash, then allow to cool slightly.

Stir in the flour and 50g/2oz of the oats. Season well then shape the mixture into 8 round potato cakes. Coat in the remaining 25g/1oz oats. Heat the oil in a large frying pan, add the potato cakes, 4 at a time, and fry for 2 minutes on each side.

Meanwhile, grill the rashers of bacon. Arrange the potato cakes on 4 warm plates, top with the rashers of bacon and serve straight away, with roasted vine-ripened tomatoes, if liked.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic