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Bacon & Egg Potato Cakes

Makes 4 large or 8 mini potato cakes

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, grilled and cut into strips
• 1 medium egg, hard boiled and chopped
• Salt and freshly ground black pepper
• 4 JUVELA Gluten-Free Crispbreads, crushed into crumbs

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

Method:

In a large bowl, combine the potato, bacon and egg, and season well. Using your hands, shape the mixture into rounds. 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.