Place patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes. Add the bacon to the potato mix and form into four patties. Heat a frying pan until hot and add the bacon and fry until crisp. Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage, milk and white pepper to taste. Using the same pan, melt the butter, then add the leek or onion and cook gently for 7-8 minutes, or until softened but still translucent. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes, until just tender.ĭrain the cooked potatoes and leave the steam to die down. Put 1 cm/½ inch of water into a large pan and bring to the boil. Bring to the boil and simmer until tender. Put the potatoes in a large pan of salted water (one teaspoon of salt per 600ml/ pint water).
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