Serves 4
Prep Time: 10 mins
Cooking Time: 45 mins
Ingredients
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
Method 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.
Serve with a shredded white cabbage and carrot salad (or as a side dish
with veggie sausages).
|
