2 cups shredded cold roast pork shoulder
2 cups mashed cold boiled potatoes, skinless
4 cloves garlic, minced
1 tsp ground cumin
2 free-range eggs
½ cup milk Sea-salt flakes and freshly ground black pepper, to season
1 cup green cabbage, shredded
2 cups breadcrumbs, made from stale bread
Vegetable oil, to fry Coleslaw and mustard pickles, to serve
Combine pork, potatoes, garlic and cumin in a large bowl and mix with your hands until well combined. Add eggs and milk, season generously, then fold in cabbage. Form into eight 8cm-dia. patties, then coat with breadcrumbs.
Heat vegetable oil in a deep heavy-based frying pan over a medium heat. Cook patties for 4 minutes each side or until crisp, then drain on paper towel. Serve with coleslaw and mustard pickles.