- 1kg floury potatoes
- 75g porridge oats
- 50g wholemeal flour
- Smoked Back Bacon – 2 rashers per person, grilled
- Donegal Rapeseed Oil for shallow frying
Cook the potatoes in boiling water for 10-15 minutes until tender.
Drain and return to the pan and mash. Allow to cool slightly.
Stir in 50g of the oats and the flour and season well. Press into 8 round potato cakes and coat in the remaining oats.
Heat the Donegal Rapeseed Oil in a large frying pan and fry the potato cakes for 2 minutes on each side.
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