Bacon, cabbage and cheese potato cake with sautéed cabbage & a Guinness mustard sauce

Sun, 15 March 2020

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.