Crispy potato cakes with lardons, spring onion & cheddar

These crispy potato cakes are the perfect teatime treat. Serve with a dollop of sour cream, fresh green salad and a slice of two of crusty bread for extra hungry mouths. How about making a double batch and enjoying twice? They’re a great lunch box filler that’s a little bit different.

45 mins

2-3

Easy

• 50g Field & Flower West Country Mature Grated Cheddar
• 100g Field & Flower Bacon Lardons
• 3 medium waxy potatoes, grated
• 2 spring onions, finely sliced
• ½ tsp garlic powder
• Sea salt & freshly cracked black pepper

1. Place the grated potato into a clean tea towel and squeeze to remove as much water as possible.

2. Transfer the potato to a mixing bowl and combine with the sliced spring onion, garlic powder, grated cheddar and seasoning.

3. Fry off the bacon lardons, drain the fat into a bowl and set aside.

4. Use a tablespoon to shape the potato cakes (this recipe will make 6 large cakes).

5. Heat a little of the bacon fat in the frying pan. Carefully place the mixture into the hot pan and squash with a spatula until 1cm thick. Fry for 7-8 minutes per side until golden and crispy. You may need to do this in batches.

6. Serve the potato cakes with lardons on top, sour cream and salad.