Simon Rimmer served up cheesy potato cakes with a tomato salsa on today’s episode of Sunday Brunch.

The ingredients are: 600g dry mashed potatoes, 100g finely grated veggie Parmesan cheese, a few snipped chives, 6 x 100g grated mozzarella, Gruyere and cheddar, 150g flour, 3 beaten eggs and 300g brioche bread crumbs.

For the salsa: 4 plum tomatoes, 70ml extra virgin olive oil, 30ml red wine vinegar, 12 basil leaves, salt & pepper, 1 clove garlic, 1 tsp chilli flakes until smooth, 24 chopped tomatoes, 12 chopped sun dried tomatoes and 12 chopped.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.