Chicken and Potato Cakes
|Potatoes||1 Pound, peeled and boiled|
|Chicken||6 Ounce, cooked|
|Streaky bacon rashers||1 , derinded and fried|
|Thyme||2 Pinch (large pinches)|
|Onion||1⁄2 Medium, peeled and grated|
|Egg||1 , beaten|
|Golden breadcrumbs||1⁄2 Cup (8 tbs)|
Mash the potatoes.
Mince together the chicken and bacon (or chop finely) and mix with the potato adding thyme, onion, salt and pepper.
Stir in half the egg to bind.
Form mixture into 6 or 8 cakes about 2 in. across.
Dip in remainder of egg and coat with breadcrumbs.
Fry in shallow fat on both sides until golden brown.