Bubble & Squeak Chunky Potato Cakes

Step 1: Cook potato and sweet potato in a large saucepan of boiling water for 15 minutes or until just tender and drain well and transfer to a heatproof bowl and set aside to cool and then use a fork to coarsely mash.

Step 2: Meanwhile, cook the peas in a small saucepan of boiling water for 2 minutes or until heated through and drain well and then return to pan and use a fork to coarsely mash.

Step 3: Add the peas, spring onion, ham and 1 egg to the potato mixture and season and then stir to combine.

Step 4: Divide the potato mixture into 12 even sized portions and shape into 8cm diameter discs and then place on a baking tray lined with baking paper.

Step 5: Lightly whisk remaining egg in a bowl.

Step 6: Place the flour and breadcrumbs in separate bowls.

Step 7: Coat the cakes in flour, then dip in egg and roll in breadcrumbs to evenly coat and place on a plate and put into the fridge for 30 minutes to set.

Step 8: Heat the oil in a large frying pan over medium heat and cook half the patties for 3 minutes each side or until golden brown and heated through and transfer to a plate lined with paper towel and then repeat with remaining patties.

Step 9: Place the potato cakes on a serving platter and sprinkle with coriander leaves and serve with pesto and lime wedges.

Step 10: While the cakes are chilling, to make the pesto, process the coriander, almonds, garlic, chilli and lime juice in a small food processor until finely chopped.

Step 11: With the motor running add the oil in a thin stream and then season and then transfer to a small serving dish.