Wartime Bacon and Potato Cakes

Serves	2 - 4
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Allergy	Milk
Meal type	Breakfast, Lunch, Main Dish, Snack
Misc	Child Friendly, Pre-preparable, Serve Hot
Region	British
From book	The Victory Cookbook by Marguerite Patten

This was a good way of making 1 or 2 rashers of bacon go a long way. The bacon adds flavour to the potato cakes. The Ministry of Food advisers always stressed "cook extra potatoes to use in savoury and sweet dishes". The timings for this recipe depend on the potatoes being ready cooked. These make a perfect breakfast dish as well as a supper or high tea meal for the family when served with other things.

Ingredients

2 bacon rashers
12ozs (350g) cooked potatoes
1 - 2 tablespoons milk
1 tablespoon chopped parsley
salt and pepper
1 tablespoon flour
bacon dripping or a little fat

Note

Directions

Step 1	Fry the rashers of bacon until very crisp and then chop into small pieces.
Step 2	Mash the cooked potatoes and then add enough milk to make a fairly firm mixture with the bacon, parsley and seasoning.
Step 3	Form into 4 large or 8 small cakes. Lightly coat the cakes in the flour and then fry them in a little bacon fat remaining in the pan. If there is very little then melt a knob of cooking fat in the pan before adding the cakes.
Step 4	Serve with fried bread, halved tomatoes or tinned tomatoes for a hearty breakfast, tea time or supper dish.