- 250g/9oz ready-made mashed potato
- 85g/3oz Stilton, crumbled
- 2 tbsp plain flour
- 3 tbsp olive oil
- 1 bunch watercress
- 1 tbsp port
- 2 rashers streaky bacon, fried until crisp, to serve
- Place the mashed potato, cheese and flour into a bowl and mix well. Using your hands, shape the mixture into two patties.
- Heat two tablespoons of the oil in a frying pan. Fry the potato cakes for 3-4 minutes on each side, or until golden-brown.
- Place the watercress into a bowl with the remaining tablespoon of oil and the port and stir well.
- To serve, divide the dressed watercress among two small serving plates and place the potato cakes on top. Top with the crisp fried bacon.