Pork cutlet with blue cheese mayo and sweet corn potato cakes

METHOD

1. If you prefer, first trim the rind off the cutlets then refrigerate.
2. Whisk the cheese and vinegar until combined, stir in the onion and fold in the mayonnaise.
3. To make the potato cakes, mix together the mashed potatoes, corn, egg, salt and pepper. Add enough breadcrumbs to take up the moisture and make a firm mixture. Evenly divide the potato mixture and shape into patties. Refrigerate if not using immediately, otherwise, fry in a large pan sprayed with oil until browned and cooked.
4. Remove the cutlets from the refrigerator and let stand until at room temperature, then barbecue, pan fry or pan roast until done to your liking.
5. Serve the cutlets leaning against the potato cake on individual plates, with the cheese mayo on the side. Serve with a green vegetable of your choice.