These yummy potato cakes are perfect for a meat free Monday treat, using up leftover vegetables from the weekend.

Ingredients:

• 3 tbsp. vegetable oil
• 100g / 4oz leeks, sliced
• 450g  1lb potatoes, cooked and mashed
• 225g / 8oz cabbage, cooked and shreedded
• 1 egg, beaten
• salt and black pepper
• 175g / 6oz mushrromms
• 175g / 6oz cherry tomatoes, halved

Top tip: you can replace the leeks for Brussels sprouts and if you wish to add any meat smoked bacon (add to step 1 after the oil) goes very well

Method:

1. Heat 1 tablespoon oil in a heavy-based pan. Stir in leeks and fry for 2 mins. transfer to a mixing bowl.
2. Add the potatoes, cabbage and egg to the leeks and season.  Mix with wet hands, shape into four cakes.
3. Heat remaining oil in frying pan and add cakes.  Cook for 12mins, turning halfway through, they should be golden brown with a slight crispy outer layer.
4. Add mushrooms and tomatoes to frying pan.  Fry for 4 mins, put cakes onto warm serving plates, top with mushroom mixture and serve immediately.