POTATO, CAULIFLOWER & CHEESE CAKES

POTATO, CAULIFLOWER & CHEESE CAKES

Serves 4

1 PP per portion on F & H

4 large potatoes, chopped 
½ cauliflower cut into portions
100g extra light Philadelphia (although needs pointing there is not enough between 4 portions to add any points to this recipe)
1 teaspoon English mustard
3 spring onions, chopped
Frylight
1 egg, beaten with 2 tablespoons skimmed milk
4 slices WW bread made into fine breadcrumbs

Boil potatoes and cauliflower in salted water and mash.
Fry onion in Frylight and then add with the Philadelphia & mustard to the potato mix. Taste and season to taste with salt and pepper.
Allow mixture to cool and divide into 8 cakes.
Dip each cake into egg mixture and then into breadcrumbs.
Place on a baking tray sprayed with Frylight and bake in a hot oven for around 15 - 20 minutes until crispy and brown.