Cabbage, Potato, Pesto and Bacon Fritters




30 mins




  • 500g of Peeled, Quartered Potatoes
  • 125g Bacon Lardons (or rashers cut into small pieces)
  • 180g Thinly Sliced Green Cabbage
  • 3 Tbsp. of Pestle + Mortar Green Pesto
  • 2 Spring Onions Finely Sliced
  • 1 Tbsp. of Oil for Frying
  • 2 Tbsp. of Greek Yoghurt
  • A Sprinkling of Spring Onion
  • And, Salt and Pepper to Taste


Step 1

Add the prepared potatoes to a large pan of salted water. Bring it to the boil and cook for around 10 minutes until the centres are cooked. Drain well in a colander leaving them for about 5 minutes to ensure no extra water remains. Mash the potatoes and set aside.

Step 2

Cook the bacon lardons in a heated pan over a medium heat until browned (about 3-4 minutes) remove them and drain on kitchen paper.

Step 3

Add the cabbage to the same pan without wiping it and cook for about 3 minutes until slightly softened, then remove.

Step 4

Add all the ingredients including the pesto to a large bowl and mix well. With wet hands form the mix into round discs about ½ inch thick.

Step 5

Heat a pan and add some oil (rapeseed is a good option due to its higher burning point). Cook the fritters in batches (keeping cooked ones in a very low warm oven) on medium for 3 minutes or so on each side until they are golden brown.

Step 6

Serve immediately topped with some Greek yoghurt and a sprinkling of spring onion.

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