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.