Once mixture has cooled, form into two inch patties and sauté in a buttered nonstick skillet until golden brown.Ĩ poached eggs 1 1/4 cup Hollandaise Sauce Place two hot potato cakes aside each other on a dinner plate. Transfer the mixture into a bowl and let cool. With a large spoon, lightly mash the mixture and season with salt and pepper. Remove from heat and add the cooked potatoes and milk.

Add the garlic, cabbage and onion and sauté until onions become soft and translucent. Drain and set aside. Place bacon in a medium skillet and cook over medium high heat until evenly brown. Bring to a boil, and cook for about 10 minutes until tender. POTATO CAKES INGREDIENTS: 1 pound red bliss potatoes, unpeeled and chopped 4 slices rough chopped bacon 1/2 cup rough chopped cabbage 1/4 cup chopped onion 1 teaspoon minced garlic 1/4 cup butter, melted salt and pepper to taste DIRECTIONS: Place potatoes in a saucepan with enough water to cover. Add lemon juice and season with Tabasco Sauce, salt and white pepper. Salt and white pepper to taste DIRECTIONS: In a small double boiler over medium heat, vigorously whisk the white wine, water and egg yolks until mixture becomes thick enough to form a ribbon when whisk is pulled from mixture (yogurt like consistency). Remove top portion of boiler from heat and whisk in clarified butter in a very thin stream.

To serve, place a bed of baby spinach on each plate, top with two of the bubble and squeak patties and garnish with the spring onions and toasted sesame seeds.HOLLANDAISE SAUCE INGREDIENTS: 1 tablespoon white wine 2 tablespoons warm water 3 egg yolks 1/2 cup warm clarified butter 2 teaspoons lemon juice Tabasco Sauce.

Remove from the pan and keep warm in a low oven. Once the pan is hot, add the patties and fry for 2-3 minutes on each side, or until golden. Add another tbsp of olive oil to the frying pan, and place back on a medium heat.

Take the mixture and form 8 round patties.

Add the salt and pepper and mix until combined. Transfer this mix into the pan with potatoes and falafel.

Add the garlic and fry for a further minute. Once hot, add the spring cabbage, petit pois and spring onions and fry for one minute. Add 1 tbsp of olive oil to a frying pan, and place on a medium heat.

Crumble the falafels into the potatoes and mash with a potato masher until smooth. Drain the potatoes and place them back into the pan. Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft. Put the potatoes in a medium-sized pan of water and place on a high heat.

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