-
1
One by one, put each small potato in a wooden spoon (to hold it in place) and cut through it at roughly 3mm intervals, to make the potato fan out at the top but still be held together underneath.
-
2
Thinly slice the garlic cloves and put a sliver of garlic in between each potato disc.
-
3
One clove should be enough to stuff two potatoes.
-
4
Put the potatoes on an oven-safe tray, drench in oil, and heavily sprinkle with salt.
-
5
Put them in the oven at 200 degrees C (390 F) for forty minutes.
-
6
(They will need extra cooking time, but well come to that later.)
-
7
Peel and dice the sweet potatoes and put them in salted boiling water over a high heat on the stovetop.
-
8
Fry the bacon on the stovetop over medium heat until it has reached the texture you like.
-
9
Process the bread into breadcrumbs I used the blender.
-
10
Then put it a mixing bowl.
-
11
Season with salt and pepper to taste.
-
12
Carefully remove the bacon from the heat, allowing the fat to drip back into the pan, and either chop it finely or blend it into oblivion.
-
13
Keep the bacon fat in the pan youll use it later.
-
14
Mix the crushed bacon with the breadcrumbs.
-
15
The forty minutes cooking time for the potatoes should be up around now.
-
16
Turn the oven down to 150 degrees C (300 Fahrenheit) and cook them for a further thirty minutes, topping each potato with a pat of butter if you feel like it.
-
17
Back to the cakes: Drain the sweet potatos and mash thoroughly, with a splash of milk if necessary.
-
18
Tip the sweet potato into the bacon-breadcrumb mixture, and add mayonnaise, lime and more seasoning before shaping into cakes.
-
19
I made nine, each of them a little smaller than the palm of my hand.
-
20
Wrap the cakes in clingfilm and refrigerate for twenty minutes.
-
21
When ready to cook, flour the cakes very lightly on each side and cook over medium heat in the bacon fat from earlier, adding oil if necessary.
-
22
The cakes should only need two to three minutes frying time, turning once.
-
23
Make sure they are heated all the way through as long as you dont actually burn them, its probably better to over-cook than under-cook.
-
24
Serve with the garlic Hasselbacks.
