Sun, 15 March 2020
Bacon, cabbage and cheese potato cake with sautéed cabbage & a Guinness mustard sauce
250g cooked ham or bacon
250g of cold mashed potatoes
150g cooked cabbage ( 100g of it for garnishing the dish)
50g grated cheddar cheese
¼ teaspoon of Guinness infused mustard
10 g of toasted pine nuts
2 g garlic puree
25 g cooking oil
200ml parsley sauce
20ml cream
100g plain flour
1 egg
50ml milk
100 g fine breadcrumbs
No seasoning is required for this dish as the ingredients have been pre-seasoned when cooked
Method:
Coarsely chop the bacon and the cabbage
Mix with the mash and the cheese
Divide into equal portions and shape
Dip into the flour, then the egg wash and lastly the breadcrumb
Repeat the egg wash and breadcrumb for a second coat
Cook in the oil in the pan until golden brown
Transfer to the baking sheet and place in a pre-heated oven at 180 degrees, cook for 10 to 15 minutes depending on how thick they are
For the sauce
Gently heat the cream and the mustard and allow to bubble gently for 1 minute
Add the parsley sauce
Heat your pan and add the pine nuts and garlic puree
Then add the cabbage and heat through.
Place the cabbage on the bottom of the bowl or plate, place the bacon cake on top and drizzle with the sauce.
