Boil the potatoes, skin and all, in hot salted water. When cooked, peel and roughly mash with the butter so that there are still pieces of chunky potato. Set aside to cool.

Crack one egg and mix with two tablespoons of dijon. Add this, with the ham hock and hopped herbs to the potato mixture. Mix lightly and divide mixture and form into patties. Chill in the fridge for 30min to have'em nice and firm.

When ready to cook, turn on the oven to 160c. Place the vegetable oil in a frying pan, and heat until ready to shallow fry the patties. Beat the last egg and brush over the patties, and then dust over with the bread crumbs and place in the frying pan. Cook until a solid golden brown and then flip to cook the other side. When done place in the oven for 15min to finish cooking the interior.

Serve with sauce of choice.