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.