Cabbage and potato cakes with poached eggs

Method

1. Bring a large pan of salted water to the boil, then cook the potatoes for 15-20 minutes until tender. Add the cabbage for the last minute, then drain. Allow to cool for 1-2 minutes, then put into a large mixing bowl with the butter and mash with a potato masher until smooth.
2. Meanwhile, heat 1 tbsp oil in a large non-stick frying pan and fry the onion for 7-8 minutes until softening, adding the garlic for the final minute. Add the garlicky onion to the potato with the lemon zest, herbs, and salt and pepper. When cool enough to handle, shape into 8 patties, 3cm deep.
3. Heat the remaining oil in the same pan and fry the patties for 5 minutes on each side until golden. Meanwhile heat a large pan of salted water until barely simmering. Crack an egg into a teacup, lower it to the surface of the water, then gently tip in the eggs. After 3-4 minutes, remove the eggs using a slotted spoon (in the order you added them. Drain on kitchen paper, then serve with the hot potato cakes – and crispy bacon, if you like.