| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 2 |
oz |
Butter |
| 2 |
oz |
Bacon; finely diced |
| 1 |
tb |
Chives; snipped |
| 1 |
|
Clove garlic; crushed |
| 3 |
oz |
Leek; cleaned and sliced |
| 2 |
oz |
Carrot; grated |
| 4 |
oz |
Green cabbage; finely shredded |
| 12 |
oz |
Cooked potatoes; mashed |
| 4 |
oz |
Butter |
| 4 |
lg |
Eggs |
|
|
Dressed salad leaves |
INSTRUCTIONS
Melt the 2oz butter, add the bacon, chives, garlic, leek and carrots.
Cook for 5 minutes without excessive colour. Add the green cabbage,
season with salt and pepper. Mix this mixture into the mashed potato,
check, and if necessary, adjust the seasoning. Divide the mixture
into four portions and shape to resemble a fish cake.
Melt the 4oz butter in a large frying pan. Once hot, add the potato
and vegetable cakes. Cook on both sides until golden brown. Fry the
egg in a separate pan. Remove the potato cakes and place on a plate
garnished with dressed leaves. Present a fried egg on top of each
cake.
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