•2 medium to large Waxy Potatoes (New, Yukon Gold, Red) peeled, but left whole
•1 small Onion, finely diced
•200g Chickpeas (Tinned: wash well / Fresh: soaked for 24 hours and washed)
•1 medium Courgette, Grated
•1/2 teaspoon grated Ginger
•1 teaspoon minced Garlic
•Pinch Cumin
•Pinch of Paprika
•S&P
•Olive Oil
•4 Eggs
•Flour, to bind

1.2 slices of Bacon per Pattie
2.Serve with a Spinach Salad
3.Serve with Fried Haloumi

•Place the Potatoes in a small pot of salted water, bring to the boil and cook completely
•Once cooked, remove from water and allow to cool
•Once cooled, grate into a clean kitchen cloth,
•When both Potatoes are grated, Press out access set water by squeezing them in the kitchen cloth and then transfer to large mixing bowl
•Add the Courgette, Chick Peas, Ginger, Garlic, Cumin, and Paprika and mix well
•Season well with S&P
•If the mixture is too wet, add a little Flour, try not to add too much Flour and this can make the end product a little hard
•Once the mixture is “stiff”
•Form into 4 Balls and flatten out
•Heat a heavy non-stick frying pan, allow to get hot
•Add a little Olive Oil, allow to heat
•Add the 4 Potato Patties to the pan, reduce heat and fry for 5-6 minutes or until golden brown
•Carefully turn the Patties over and press a small well into the top of each
•Crack the Eggs into the wells, one Egg per Pattie
•Add a dash of water, cover the pan and allow the Eggs to cook
•Once cooked, remove from pan and serve