Stilton, Bacon & Potato Cakes

These are based on the traditional Irish boxty pancakes. Maris Piper or King Edwards work well for this. These cakes are be frozen prior to cooking & will keep for up to a month.

• Ready In: 45 mins
• Yields: 8 cakes

Ingredients

• 700  g floury potatoes, peeled & quartered
• 1  tablespoon  vegetable oil
• 85  g  lean  rindless bacon, chopped
• 4  spring onions, trimmed & finely sliced
• 100  g plain flour
• 1  egg yolk
• 100  g Stilton cheese, crumbled

Directions

1. Boil the potatoes for about 20 minutes or until tender. meanwhile, heat 1 tbsp oil in a small frying pan & fry the bacon for 3 minutes. Stir in the spring onions, then fry for another minute.Set aside.
2. Drain the potatoes, dry them out in the pan for over a low heat, then mash until completely smooth. Stir in the flour, egg yolk,bacon & spring onions, adds seasoning, then leave to cool slightly.
3. Mix the cheese into the mash, divide into 8 equal portions & shape into cakes bout 1cm thick, with floured hands.If freezing do so now.Fry in a little oil for 3-4 minutes each side.