Little Bubble & Squeak Cakes

Huey

500 g baby potatoes, peeled
freshly ground salt & pepper
olive oil
1 large onion, chopped
2-3 rindless bacon rashers, diced (optional)
2-3 cups shredded Savoy cabbage, ribs removed
50 g grated tasty cheese
plain flour
olive oil spray

Preheat oven to 210°C. Cook potatoes in plenty of lightly salted, boiling water until just tender. Run under cold water, drain well and then grate coarsely. Heat a little oil in a large pan and gently saute onion and bacon until reasonably tender, stirring now and again. Add cabbage and toss until wilted, adding a little more oil if needed. Then add mixture to the potato, together with cheese and seasonings. Mix well and form into small patties, using wet hands. Flour them lightly and place on a lightly oiled baking tray. Cook in the oven for about 10-12 mins, turning once. Drain well on kitchen paper towels.