Yes, I know St Patrick’s Day was on Monday but I firmly believe that eating potato, cabbage and bacon should not be limited to just one day a year.
Also, it’s never too early to plan for St Patrick’s Day 2015.
This is a paleo version of the traditional potato cakes, which basically means I’ve swopped out the white potato for its more nutritious cousin, the orange-fleshed sweet potato.
Other than that, proceed as normal.
Stir together with cabbage and bacon, fry in the bacon fat and voila! Everyone’s a winner.
Except Dog. Who looks balefully up at you as you consume terrifying amounts of fried bacon cakes and vows never to wag his tail for you again.
Fried Cabbage & Bacon Cakes (makes 5)
- 1 large sweet potato, peeled and diced
- 6 slices/rashers bacon
- 1 cup chopped green cabbage leaves
- 2 spring/green onions, finely chopped
- 1 clove garlic, minced
- Boil the sweet potato for 15-20 minutes until tender. Drain, season well, mash thoroughly and set aside to cool.
- Fry the bacon in a large frying pan. Once brown, scoop out (turn off the heat but leave the fat in the pan) and chop into small pieces. Set aside.
- Steam or boil the cabbage for 5 minutes until tender.
- Stir together the mash potato, onions, garlic, bacon bits and cabbage. Leave the mixture in the fridge to chill for at least 30 minutes.
- Remove and form into small patties. Fry in the bacon fat until they brown on both sides and serve immediately. NB: these are more fragile than ordinary potato cakes because of the lack of flour or breadcrumbs. Be gentle when flipping them and don’t expect them to crisp up.
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