Cheesy potato cakes with beans

Crisp-edged potato cakes packed with cheddar and spring onion, fried until golden and served with beans and a fried egg. Thrifty, tasty and quick.

Ingredients

• 900 g Potatoes, floury, peeled and chunked
• 120 g Cheddar, grated
• 4 Spring onions, finely sliced
• 1 Eggs, beaten
• 40 g Plain flour, plus extra for dusting
• 40 ml Vegetable oil
• 800 g Baked beans
• 4 Eggs

Method

1. Boil the potatoes in salted water until tender, drain well and let them steam dry for a few minutes.
2. Mash, then mix in the cheese, spring onions, egg, flour and seasoning. Shape into 8 patties with floured hands.
3. Fry in batches in the oil over a medium heat until deep golden on both sides.
4. Warm the beans, and fry the eggs in the same pan once the cakes are done.
5. Serve two cakes each with beans and an egg.