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. Serve topped with a poached egg and oven-roasted tomatoes.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 Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. Place in the fridge for 10-15 minutes to chill. Dust the worktop and your hands with the flour, then form the mixture into small, round patties about 2cm thick. Combine well then leave to cool.ĭivide the mixture into 8. Mix in the salad onions, cheese, rosemary and theĬooked cabbage. Add the butter then season and mash until smooth. Drain the potatoes in a colander then return them to the pan. Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes. Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Place a lid on the pan and bring to the boil. Put the white potatoes in a pan and cover with a little cold water.

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