Bacon & Egg Potato Cakes

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

This recipe uses 50g of a White or Fibre Loaf. A 400g loaf is 1 unit of your monthly prescription unit allowance.

Makes 4 large or 8 mini
Suitable for home freezing


  • 200g mashed potato
  • 50g bacon, roughly chopped
  • 2 hard boiled eggs, chopped
  • Salt and freshly ground black pepper
  • 4 Juvela Gluten-Free Crispbreads OR 50g breadcrumbs from a Juvela Gluten-free loaf
  • Method

    1. Before you start, preheat your oven to 150°C/350°F/Gas Mark 4.
    2. In a large bowl, combine the potato, bacon and egg, and season well.
    3. Using your hands, shape the mixture into rounds.
    4. Coat with the Crispbread crumbs or breadcrumbs, place on a baking tray and bake in a preheated oven for 20 minutes until golden brown and crisp.