PAN-FRIED POTATO AND SWEETCORN CAKES WITH HONEY MUSTARD SLAW

SERVES 2, READY IN 30 MINS, VEGETARIAN

2 medium potatoes (300–400g), chopped into 3cm pieces salt and pepper ¼ red cabbage, finely shredded ¼ white cabbage, finely shredded 1 carrot, grated 2 spring onions, chopped 2 tsp honey 1 ½ tsp English mustard juice of ½ lemon 3 tbsp olive oil 75g tinned sweetcorn, drained 3 tbsp grated cheddar 1 egg

1 Put on your kettle to boil. Add the potatoes to a saucepan and cover with boiling water. Add a pinch of salt and leave to simmer for 12 minutes, until just cooked.

2 Meanwhile, add the shredded cabbage to a bowl along with the grated carrot and half the chopped spring onions.

3 In a separate bowl, combine the honey, ½ teaspoon of mustard, lemon juice and 1 tablespoon of olive oil. Season with a good pinch of salt and pepper and beat together with a fork until it is thick and luxurious.

4 Drain the potatoes and return them to a dry saucepan. Add remaining chopped spring onion, sweetcorn, grated cheddar, remaining mustard and a good pinch of salt and pepper.

5 Whisk the egg in a cup or bowl and add to the potatoes. Use a fork to mix and mash it all together. Keep the mixture rough and do not overmix.

6 Heat 1 tablespoon of olive oil in a non-stick frying pan over a mediumhot heat. Use a serving spoon to scoop out seven–eight spoonfuls of the potato mixture. Shape them in your hands, then drop them into the hot oil.

7 Pan-fry the cakes for eight minutes on one side, then flip them over, add another tablespoon of olive oil and fry for another four minutes. Toss the dressing with the salad, and serve on two plates alongside the potato cakes. Enjoy!