Ingredients: 800g potatoes, peeled and cubed Salt and black pepper 1 x 400g tin of Batchelors Irish Peas 100g breadcrumbs Vegetable oil, for frying To serve: Donnelly Bacon , fried eggs and/or Butter Method: 1. Place the potatoes in a pot and add enough cold water to cover them by about 2cm. Add a pinch of salt. 2. Bring to a boil over a high heat, then reduce the heat and cook for 15-18 minutes or until tender when pierced with a fork. 3. Add the peas and cook for 2-3 minutes. 4. Remove the potatoes from the heat and drain well. Return to the pan and allow to steam dry for 10-15 seconds. 5. Mash until well combined and smooth. Allow to cool. 6. Place the breadcrumbs in a shallow bowl. 7. When the potatoes are cool enough to handle, divide them into 12 equal portions. Shape each one into a potato cake about 1cm thick. 8. Carefully turn the potato cakes in the breadcrumbs until coated all over. 9. Heat two tablespoons of vegetable oil in a large frying pan over a medium-high heat. 10. Cook the potato cakes in small batches, leaving 2-3cm between them to avoid crowding. Cook for 3-4 minutes per side. 11. Transfer cooked potato cakes to a plate lined with kitchen paper to drain. Keep warm while you cook the rest. Add a little more oil whenever needed. 12. Serve with bacon and/or fried eggs, or simply with a knob of butter on top. Source: Batchelors
