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.
See more British classic recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.