Makes 20 cakes 800g lean pork mince 150g onion, finely chopped 15ml Worcester sauce 800g dry mashed potatoes 400g fresh or frozen diced mixed vegetables 225g low fat cheddar cheese, grated 200g corn flakes, crushed Black pepper for seasoning.
Dry fry the pork mince with the onion, add the Worcestershire sauce and reduce the meat juices to a minimum, remove from the heat and allow to cool. Blanch the fresh vegetables or frozen, drain well and cool. Combine the cold cooked pork mince, with the mashed potatoes, vegetables, cheese and seasoning. Divide the mixture evenly into 20 portions and shape into patties, roll in the crushed cornflakes, transfer to a lined baking sheet or non-stick tray, place into a preheated moderately hot oven, 190°C/ 375°F gas 5 until heated to serving temperature and the coating is crisp. Serve with fresh salad or low salt/low sugar baked beans. Nutritional Values Per portion based on recipe making 20 cakes, 115g Energy 643kJ / 152kcal Carbohydrate 16g NME 0g Fat 4g Saturates 1.7g Protein 15g Fibre 1g Sodium 307mg Vitamin A 108 micrograms Vitamin C 6mg Folate 26 micrograms Calcium 113mg Iron 1.5mg Zinc 1.4mg This recipe provides extra starchy carbohydrate from the potatoes. Recipe supplied by BPEX limited