Minted potato cakes with tomato chilli jam

Method

Place all the jam ingredients in a non-stick frying pan over a medium heat. Bring to the boil, reduce the heat and simmer gently for 25-30 minutes, or until the sauce has thickened to a jam-like consistency. Put into sterilised jars and seal until ready to use. It should keep
for 2-3 weeks in the fridge.

Meanwhile, cook the potatoes and carrots in salted water for 15 minutes until tender. Drain well, return to the pan and mash smooth.
Stir in the cheese, spring onions, mint and mustard to taste. Divide the mixture into 8 and shape into 10cm (4in) cakes. Chill for 30 minutes or overnight, to firm up.

Meanwhile, put the chilli jam into a saucepan and heat through. Remove from the heat and keep warm.

Heat half the butter and oil in a large, non-stick frying pan. Fry 4 cakes at a time for 3-4 minutes on each side until golden, turning once. Keep them warm while frying the other cakes in the rest of
the butter and oil. Serve immediately with the jam.