Eggonomics

Preparation: 15 mins
Cooking: 10 mins
Serves 4

5 large British Lion eggs
450g/1lb mashed potato
225g/8oz cooked vegetables such as carrots, cabbage, leeks etc
Salt and freshly ground black pepper
60g/4t bsp plain flour
90ml/6 tbsp vegetable oil for frying

1. Place four of the eggs in a medium pan, cover with water and bring to the boil. Simmer for 7 mins. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Roughly chop the eggs.

2. Place the potato and vegetables in a large bowl with the chopped eggs and seasoning. Beat the remaining egg, add to the vegetables and mix well. Divide and shape the mixture into 8 small or 4 large cakes, dusting them lightly with flour as you go.

3. Heat the oil in a large non-stick frying pan, add the cakes and cook for 8-10 mins turning over half way through so they are golden brown on both sides. Lift from the pan with a spatula, drain on kitchen paper then serve hot.




	For our full range of recipes visit www.eggrecipes.co.uk Preparation: 15 mins Cooking: 10 mins Serves 4 5 large British Lion eggs 450g/1lb mashed potato 225g/8oz cooked vegetables such as carrots, cabbage, leeks etc Salt and freshly ground black pepper 60g/4t bsp plain flour 90ml/6 tbsp vegetable oil for frying 1. Place four of the eggs in a medium pan, cover with water and bring to the boil. Simmer for 7 mins. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Roughly chop the eggs. 2. Place the potato and vegetables in a large bowl with the chopped eggs and seasoning. Beat the remaining egg, add to the vegetables and mix well. Divide and shape the mixture into 8 small or 4 large cakes, dusting them lightly with flour as you go. 3. Heat the oil in a large non-stick frying pan, add the cakes and cook for 8-10 mins turning over half way through so they are golden brown on both sides. Lift from the pan with a spatula, drain on kitchen paper then serve hot.