This classic English brunch dish is a hearty family favourite and the perfect way to use up your leftover mashed potato and cabbage.
- Boil the potatoes for 15 minutes. In a separate pan, fry the cabbage and onion for 5 minutes then drain.
- Drain and mash the potatoes. Stir in the cabbage, onion and chillies. Shape into 8 cakes. Brush a large non-stick frying pan with oil and fry the cakes for 5 minutes on each side until crisp and golden.
- Grill the bacon for 3-4 minutes on each side and brush with honey a minute before they're done. Serve with the potato cakes and beans.
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