Remove from the pan and keep warm in a low oven. Once the pan is hot, add the patties and fry for 2-3 minutes on each side, or until golden. Add another tbsp of olive oil to the frying pan, and place back on a medium heat.

Take the mixture and form 8 round patties.

Add the salt and pepper and mix until combined. Transfer this mix into the pan with potatoes and falafel.

Add the garlic and fry for a further minute. Once hot, add the spring cabbage, petit pois and spring onions and fry for one minute.

Add 1 tbsp of olive oil to a frying pan, and place on a medium heat.

Crumble the falafels into the potatoes and mash with a potato masher until smooth. Drain the potatoes and place them back into the pan. Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft.

Put the potatoes in a medium-sized pan of water and place on a high heat.

You can also bake these in a 400 degree oven for 20 minutes on each side.

Form 3 ounces (approx.) patties and fry in a skillet for a few minutes on each side until golden brown.

Season with salt and pepper to taste and then add the egg and mix until thoroughly combined.

Add the sautéed cabbage and carrots to the mashed potatoes along with the cheese and flour.

Sauté for about 5 minutes until slightly wilted.

Add the remaining tablespoon of butter to a large skillet along with the shredded cabbage and carrots.

Add one tablespoon of the butter and mash.

Add the potatoes to a large pot of boiling water and cook for about 15 minutes or until tender.

2 Idaho® baking potatoes, peeled and quartered.

US Fresh Potato Category Quarterly Reports.

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