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Sweetcorn & potato cakes with bacon


  • Boil the potatoes in plenty of lightly salted water until tender. Drain well, cool a little and mash.
  • Then heat a little oil in a large non-stick pan and gently saute the onion with the rosemary.
  • Transfer the potatoes to a large bowl with the sautéed onion, corn, spring onions, sweet chilli sauce, salt and pepper. Mix well and taste for seasoning. (If needed, mix in one egg.)
  • Then heat an even layer of oil in the pan, form the mixture into cakes and fry on both sides with the bacon.
  • To serve, place the cakes on individual plates and top with the bacon and a dollop of your favourite chutney.
  • nb.  If you like, the bacon can be omitted.


  • 1 kg potatoes, peeled
  • sea salt & freshly ground pepper
  • olive oil
  • 1 medium onion, chopped
  • 1 tbsp rosemary needles, chopped
  • kernels of 3 corn cobs
  • 3-4 spring (green) onions, finely chopped
  • 1 tbsp sweet chilli sauce
  • 1 egg (optional)
  • 4-8 rindless bacon rashers

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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