3 Tbs. oil 6 rashers back bacon, chopped 1 lb/450g cooked potatoes, heated 1 egg 6oz/175g cooked leeks, well drained and chopped 2oz/50g grated Cheddar freshly ground black pepper flat parsley sprigs for decoration
Instructions
1) Heat 1 Tbs. oil in a pan and cook bacon crisp. Drain on kitchen paper.
2) Mash potatoes with egg.
Mix with bacon, leeks and cheese in a bowl. Season with black pepper. Form into cakes on a flour board.
3) Heat remaining oil in a pan and fry bubble and squeak cakes until browned on both sides and heated through. Serve decorated with flat parsley sprigs.
