Cheesy potato cakes, with bacon, tomatoes and spinach

If you need to make the mash potato from scratch for this recipe you will need
600g/1lb5oz potatoes – I like to use Desiree
12g/½oz butter
some milk – just enough to give the right consistency



  1. Set the oven to 200°C/180°C fan/395°F/gas mark 6. Mix the mashed potato and flour together and then divide into four tennis ball sized shapes. Break each ball in half and put a quarter of the cheese in the middle. Using two hands, reform the ball.
  2. Heat a frying pan with the drizzle of oil and throw in the bacon rashers. While the bacon fries, put the cherry tomatoes in a small roasting tin, drizzle ½ tablespoon of oil on top and season with salt and pepper. Shake the pan well to roll all the tomatoes in the oil and then place in the oven for ten minutes, or until the tomatoes are blistered in places.
  3. Once the bacon is cooked remove from the pan and keep warm. Melt the 25g/1oz butter in the pan. The add the four potato cakes and fry, turning once, until browned on both sizes.
  4. Wilt the spinach. I like to do this in the microwave. I add 12g/½oz of butter and salt and pepper to the spinach in a microwavable bowl and cover in cling film. I then cook at full power for 1 minute. Stir well and the spinach is ready to serve alongside the potato cakes, tomatoes and bacon.