Preheat your oven to 180°C (350°F).

Peel and quarter the potatoes. Place them in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.

While potatoes cook, finely chop the carrot (if not grating) and onion (if using). In a large bowl, combine ground meat, grated carrot, breadcrumbs, egg (if using), chopped onion (if using), half of the chopped tomato, salt, and pepper. Mix until just combined – don't overwork it.

Form the mixture into 6-8 oval or round patties. Place them on a baking sheet lined with parchment paper.

Bake the patties for 20-25 minutes, or until cooked through and golden brown.

While patties bake, drain the cooked potatoes well. Return them to the hot pot. Add butter, milk (and cream if using), salt, pepper, and nutmeg (if using). Mash until smooth and creamy.

For the sauce, heat 1 tbsp oil in a small pan over medium heat. Add the remaining chopped tomato and cook for 5-7 minutes until softened. Stir in cream (if using) or a splash of milk from the mash, season with salt and pepper. Simmer briefly until slightly thickened.

For the cabbage, heat 1 tbsp oil in a large pan or wok over medium-high heat. Add shredded cabbage and sauté for 5-7 minutes until slightly softened but still with a little bite. Season with salt and pepper.

Serve the royal meat patties hot, topped with creamy tomato sauce. Spoon the creamy mashed potatoes and sautéed cabbage alongside. Sprinkle with grated cheese and fresh herbs (if using).