Method

• 1

  Place four of the eggs in a medium pan, cover with water and bring to the boil. Simmer for seven minutes. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Roughly chop the eggs.

• 2

  Place the potato and vegetables in a large bowl with the chopped eggs and seasoning. Beat the remaining egg, add to the vegetables and mix well. Divide and shape the mixture into eight small or four large cakes, dusting them lightly with flour as you go.

• 3

  Heat the oil in a large non-stick frying pan, add the cakes and cook for 8-10 minutes turning over half way through until they are golden brown on both sides. Lift from the pan with a spatula, drain on kitchen paper then serve hot.