Flatten into patties, lay on a plate and chill until required. Using your hands divide the mixture into 8 even sized balls. Drain and lightly fold through the mash, adding a good seasoning of salt and black pepper. Remove with a slotted spoon and drain for a moment on kitchen paper, then stir though the potatoes.Ĭook the Tenderstem in boiling water for 3 minutes until just tender. When they are ready, stir though the mashed potatoes.Īdd the lardons or bacon to the frying pan and cook over a medium heat until crisp. Whilst the potatoes are cooking, heat two tablespoons of the oil in a non-stick frying pan and fry the onions over a medium heat for about 20 minutes until lightly caramelised. Cook for about 15-20 minutes until soft when pierced with a fork.
Put the potatoes into a pan of lightly salted cold water and bring up to the boil.
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