Prepare the sprouts by trimming off the base, halving them, then slicing finely. Add to a mixing bowl and separate the leaves. Add the potato, egg, flour, seasoning, bacon and cumin seeds (if using) then mix well.
Heat some oil in a large frying pan over a medium heat. Add a tablespoon of the mixture for each pancake and fry until golden brown, taking care not to overcrowd the pan. Flip the pancake and cook the other side until golden brown then transfer to an ovenproof dish.
Bake in the preheated oven for 10 to 15 minutes to finish off if necessary. Remove from the oven and serve.