Spicy Veggie Cakes

Boil potatoes in salted water until tender, approximately 15-20 minutes, then drain thoroughly and set aside to cool slightly.

While potatoes cook, finely dice the red pepper, onion, and mince the garlic clove.

Melt the knob of butter in a pan over medium heat and sauté the diced onion and garlic until softened, about 2-3 minutes.

Add the diced red pepper to the pan and cook for another 2-3 minutes until just tender.

Mash the cooled potatoes in a large bowl, then crumble the oxo cube over them if using.

Add the sautéed vegetable mixture to the mashed potatoes and stir well to combine.

Season the mixture with salt, pepper, and chilli powder, then beat in the egg until fully incorporated.

Fold in the fresh bread crumbs until the mixture has a firm, moldable consistency.

Shape the mixture into 12-16 even cakes, approximately 2 inches in diameter and ¾ inch thick.

Heat oil for frying in a shallow pan over medium-high heat until shimmering.

Fry the cakes in batches for 3-4 minutes per side until golden brown and crispy, taking care not to overcrowd the pan.

Transfer cooked cakes to a paper towel-lined plate to drain excess oil, then serve hot.