Bacon Sitcon

Stilton, Bacon & Potato Cakes

  • Author: Michelle Minnaar
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 30 minutes
  • Yield: 6 1x


  • 700g (1 lb 9oz) floury potatoes, peeled and quartered
  • 15ml (1 tbsp) vegetable oil, plus extra for frying
  • 185g (6½ oz) lean rindless streaky bacon, chopped
  • 4 spring onions, trimmed and finely sliced
  • 100g (4 oz) plain flour, plus extra for dusting
  • 1 egg yolk
  • 100g (4 oz) mature Stilton (rind removed), crumbled


  1. Boil the potatoes for about 20 minutes or until tender. Meanwhile, heat 15ml (1 tbsp) oil in a small frying pan, then fry the bacon for 3 minutes. Stir in the spring onions, then fry for another minute. Set aside.
  2. Drain the potatoes, dry them out in the pan for a minute over low heat, then mash until completely smooth. Stir in the flour, egg yolk, bacon and onions, add seasoning if you want, then leave to cool slightly.
  3. Mix the cheese into the mash, divide into 8 equal portions and shape into 10cm (4 in) cakes with floured hands. Fry in a little hot oil for 3-4 minutes on each side. You may have to do this in two batches.


  • Serve with a fresh, green salad with your favourite salad dressing drizzled on top.
  • After you have formed the cakes with your floured hands you can freeze the cakes for up to one month.
  • The following types of blue cheese will work well in this recipe: stilton, roquefort, cambozola, cashel blue, danish blue cheese, dolcelatte and gorgonzola.
  • Category: Dinner
  • Cuisine: British


  • Serving Size: 1 serving
  • Calories: 355
  • Sugar: 1.1 g
  • Sodium: 604 mg
  • Fat: 17.3 g
  • Saturated Fat: 7.6 g
  • Carbohydrates: 36.4 g
  • Fiber: 2.6 g
  • Protein: 14 g
  • Cholesterol: 53 mg