Cheesy Chipotle Potato Cakes

Meanwhile, in a large bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set the dressing aside for now. 

Grate the Cheddar cheese.

Once the potatoes are cooked, drain and allow to steam uncovered for 2 mins.

Return to the pan, off the heat. Mash the potatoes, ensuring the mixture isn't too smooth so that some small chunks of potato remain.

Stir in the chipotle paste, Cheddar cheese, breadcrumbs and salt (see pantry for amount). Crumble in half the Greek style salad cheese. Season with pepper and mix together.

Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person. 

Transfer the potato cakes to a large, lightly oiled baking tray.

Drizzle over some oil then bake on the top shelf of your oven until golden, 24-26 mins. Carefully turn halfway through.

A few mins before the potato cakes are ready, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the peas and stir-fry for 2-3 mins.

Remove from the heat, crumble in the remaining Greek style salad cheese and season with pepper. 

Add the rocket and slaw mix to the dressing bowl and toss together.