Curly kale & potato cake

Made from fresh, seasonal ingredients, this curly kale and potato cake is easy to make and cheap too!

Serves: 4
Prep Time: 10 mins
Cooking Time: 45 mins

What you need:

• 500g baking potatoes, peeled, cut into large pieces
• 200g trimmed leek(s) finely chopped
• 75g curly kale, finely shredded
• 50g butter
• 2 tsp caraway seeds
• 1 tsp paprika
• 3 tsp wholegrain mustard
• 2 medium free range egg yolks
• 2 tbsp crème fraiche
• 100g vegetarian Applewood smoked cheddar, thinly sliced

What you do:

1. Bring the potatoes to boil in a medium sized saucepan and then simmer slowly for 30 minutes until cooked. Drain and dry slightly in the pan before mashing or putting through a potato ricer.
2. Saute the leek and kale in half the butter until soft. Add the spices and cook for a further 2 minutes.
3. Mix together the potato, vegetables, mustard, egg yolk and crème fraiche in a large bowl, and then form into 4 large cakes (or 8 small ones).
4. Heat the remaining butter in a large non-stick frying pan and gently cook the potato cakes on both sides until dark golden and crispy.
5. Top the cakes with the cheese and place under a hot grill until melting.
6. Serve with a shredded white cabbage and carrot salad (or as a side dish with veggie sausages).

Recipe created by the Cordon Vert cookery school

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