CHEESY BUBBLE AND SQUEAK CAKES WITH BACON

Cut 4 large 'all rounder' potatoes into pieces and cook them in simmering water until they are soft . Drain the potatoes and place them back in the pot with 2 tbs of milk and mash them until they are smooth . Shred 480 gm of a Savoy cabbage and place it in non stick fry pan with 2 tbs of butter/marg and cook until the cabbage is soft . Now add the softened grated cabbage to the mashed potatoes in the pot adding 120 gm of grated cheese . The mixture should now be stiff enough to form the potatoes into cakes , it is up to you whether you want to make large or small ones . Heat 1 tbs of oil in the same frypan you used for the cabage, on both sides until crisp over a medium heat and cook 8 rindless slices of bacon . Remove the bacon from the pan , keep warm. Add the potato cakes to the pan and fry them on both sides until they are golden and slightly crisp . Shake the pan occasionally to move the cakes around so they don't stick. Serve with the bacon strips .