Cook the potatoes in plenty of water till tender. Drain, then leave to dry out a bit in a colander. Add back to the pan and mash to a smooth but firm mash with a little milk, egg yolk and salt and pepper.
In a large bowl, combine the mash, shallots and peppers; season to taste.
Roll into balls to size preferred, form into burger shapes and coat in cornflakes crumbs.
Spray a little oil in a non-stick frying pan and place over medium low heat. Add the bacon and cook for 3 to 5 minutes, or till beginning to crisp. Remove from pan and, keeping warm, set aside.
Using oil left in pan and more spray, if necessary, cook the burgers over medium low heat, till golden brown on both sides.
Return bacon to the pan and heat through. Serve burgers and bacon together on heated serving plates.