Bacon & Egg Potato Cakes

Makes 4 large or 8 mini potato cakes

Description

These potato cakes make a brilliant breakfast - simply served with baked beans and a dollop of brown sauce*!!!

Ingredients

200g (8oz) mashed potato
50g (2oz) bacon
2 eggs (hard boiled and chopped)
1 pinch of salt
1 pinch of pepper
4 Juvela Gluten-Free crispbread

Instructions

Oven temperature: 150°C/350°F/Gas Mark 4

  1. In a large bowl, combine the potato, bacon and egg, and season well.
  2. Using your hands, shape the mixture into rounds.
  3. Coat with the Crispbread crumbs, place on a baking tray and bake in a pre-heated oven for 20 minutes until golden brown and crisp.