Cook the potatoes in lightly salted, boiling water; until tender Drain and mash them thoroughly. Allow to cool for 10 minutes and then beat in the flour; salt, chives, black pepper and egg yolk.

Whisk the egg white until it forms soft peaks and fold it into the potato mixture. Divide the mixture into eight and shape into rough circles.

Spray a heavy based, non stick frying pan with low fat cooking spray and heat gently. Cook the potato cakes over a medium to low heat for 5 minutes on each side, until they are golden and cooked through.

tip: These make an excellent breakfast treat, serve them with grilled mushrooms or grilled tomatoes, or even top with a poached egg.