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Melt the 2oz butter, add the bacon, chives, garlic, leek and carrots. Cook for 5 minutes without excessive colour. Add the green cabbage, season with salt and pepper. Mix this mixture into the mashed potato, check, and if necessary, adjust the seasoning. Divide the mixture into four portions and shape to resemble a fish cake. Melt the 4oz butter in a large frying pan. Once hot, add the potato and vegetable cakes. Cook on both sides until golden brown. Fry the egg in a separate pan. Remove the potato cakes and place on a plate garnished with dressed leaves. Present a fried egg on top of each cake.
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|Serving Size: 1 Serving (1995g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3378 (87%)|
|Amt Per Serving||% DV|
|Total Fat 375.3g||500 %|
|Saturated Fat 205.7g||1029 %|
|Monounsaturated Fat 109.6g|
|Polyunsanturated Fat 24g|
|Cholesterol 4961.4mg||1527 %|
|Sodium 3360mg||116 %|
|Potassium 1433.7mg||38 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 8.8g|
|Protein 128.9g||184 %|
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Calories per serving: 3874
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