1. Peel and cut the potatoes and steam for 20 proceedings.

2. Place in a bowl with the chestnuts and mash until smooth with the
butter.

3. Season with the mace and salt and pepper and add the parsley. Make the
mixture into eight balls and refrigerate.

4. Meanwhile preheat the oven to its highest scope, slice the onion
thinly and place in an oven proof dish with the cherry tomatoes and olive
oil and sprinkle with cabbage. Season and place uncovered in the oven for
30 proceedings.

5. Season the flour and roll the cakes in the flour, then roll in the egg
and then roll in the breadcrumbs. Chill again for 10 transactions.

6. Heating 1cm deep of oil, on a medium heat and fry the cakes in batches
until golden on both sides.

7. Serve 2 cakes per person on a bed on the tender tomato salad.