Potato Cakes with Baked Beans

The half a syn in this recipe comes from the fresh breadcrumbs – I made one small slice into crumbs and used maybe only 1/5 of it. You can of course omit the breadcrumbs to make it syn free. I added some leftover stir fry vegetables to try and get some superfree in – any cooked vegetables would work in this recipe I reckon.

Serves 4

½ syn on Extra Easy (see note above)

450g potatoes, peeled and cut into large chunks

1 large onion, chopped

3 tbsp fromage frais

2 egg yolks

1 egg, beaten

1 slice wholemeal bread from a 400g loaf

tin baked beans

leftover cooked vegetables

2-4 tbsp passata

Cook the potatoes in salted water for 20 minutes until cooked through. Drain well and mash. Leave to cool a little. Meanwhile, sauté the onion in Fry Light until soft. Stir the onions into the mash with the fromage frais and a little water if necessary to get the consistency right. Mix in the egg yolks and season.

Shape into rounds, then flatten to make approximately 16 patties about 5-6 cm across. Place the patties on a greased baking sheet and brush with the beaten egg. Sprinkle some breadcrumbs over the top (see note above) and bake at 180°C for about 30 minutes until nicely browned.

Heat the baked beans with the added vegetables. Add the passata and a little water to dilute the sauce and serve with the potato cakes.