1 red onion, finely chopped
1 tablespoon cooking oil
4 rashers streaky bacon, cut into small pieces
450g leftover mashed potato
300g leftover mixed cooked vegetables – e.g. roast parsnips, green beans, brussel sprouts, cabbage, carrots, cauliflower, broccoli or peas, chopped into small pieces
25g hard cheese, grated
25g butter, melted
Heat the oil in a frying pan and cook the finely chopped onion for 4-5 minutes until soft. Add the cut bacon and cook for a further 3-4 minutes or until it begins to turn a golden colour.
Remove the pan from the heat and transfer the bacon and onions into a large bowl.
Add the mashed potato, cooked vegetables and cheese to the bowl and season well. Mix well and divide the mixture into six portions.
Using your hands, shape each portion into a round cake. Put a little flour on a plate and coat each cake in flour on both sides.
Put onto a greased baking tray and brush with a little melted butter. Bake in a preheated oven (200°C/400°F/ mark 6) for 25 minutes or alternatively fry on both sides until golden brown.