Bacon and pea potato cakes

Bacon and pea potato cakes



  • 700g Red Jacket potatoes, peeled and chopped
  • 2 cloves peeled garlic
  • 200g middle bacon, chopped
  • 4 green onions, thinly sliced
  • 1/2 cup fresh breadcrumbs
  • 1 cup frozen peas
  • 1 tablespoon wholegrain mustard
  • 1/2 cup plain flour
  • 2 tablespoons rice bran oil
  • Corn relish, to serve
  • Salad leaves, to serve


  • Step 1

    Cook desiree potatoes with garlic in a large saucepan of boiling water until potato is just tender. Drain well. Roughly mash, keeping some potato chunky. Cool for 30 minutes.

  • Step 2

    Meanwhile, cook bacon in a frying pan for 5 minutes or until browned. Stir in green onions. Cool. Add bacon mixture, breadcrumbs, frozen peas and wholegrain mustard to potato. Mix well. Shape mixture into eight patties. Place on a baking paper-lined tray. Refrigerate for 30 minutes.

  • Step 3

    Lightly coat patties in plain flour, shaking off excess. Heat rice bran oil in a frying pan over medium heat. Cook patties, in batches, for 2 to 3 minutes each side or until golden. Drain on paper towel. Serve with corn relish and salad leaves.

Serving size: 4

Recipe courtesy of

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