Mashed potato and kale cakes
Serves 6
PREPARATION: 15 minutes / COOKING: 25–30 minutes
Ingredients
- 1 kg/21/4 lb floury (baking) potatoes,
- cut into small pieces
- 1 leek, halved lengthwise and thinly sliced
- 375 g/13 oz kale, tough stems and ribs removed and leaves roughly chopped
- 2 eggs
- 25 g/1 oz (1/4 stick) butter
- 2 tablespoons oil
- salt and pepper
Method
Put the potatoes into a large pan of salted water, bring to a boil, cover and then reduce to a simmer. Add the leek
and kale and cook until the potatoes are tender when pierced with a knife, about 10 minutes. Drain, then transfer
the vegetables to a large bowl.
Mash the vegetables, then add the eggs, using a slotted spoon to stir them in. I find this breaks up any remaining
lumps much more effectively than a normal spoon, but this is supposed to be a rustic dish, so stop stirring before
it turns into a purée. Season with salt and pepper.
Using your hands, divide the mixture into 12 equal pieces and form into patties. Make sure they are fairly flat – you
want them to be properly cooked all the way through. Heat a large cast-iron or non-stick frying pan or skillet.
Add the butter and oil and when they start to bubble, cook a batch of cakes until golden, flipping once (3–4 minutes
per side). Transfer to a plate lined with paper towels and keep warm while you cook the remaining cakes.
