Ingredients
The following ingredients have 4 Servings
- 1 kg potatoes (peeled and cut into even sized pieces)
- 450 g kale
- 3 tbsp rapeseed oil
- 1 onion (chopped)
- 125 g streaky bacon (chopped (optional))
- salt and freshly ground black pepper
- 1 egg
- 2 tbsp plain flour
Instruction
- Place the potatoes in a saucepan and cover with cold water. Bring to the boil. Reduce the heat, cover and simmer for 20 minutes until just tender.
- While the potatoes are cooking, strip the kale leaves from the stems and discard the stems. Wash well then thickly shred. Add to the potatoes for the last 5 minutes of cooking.
- Drain well, then mash.
- Heat 1 tbsp of oil in a frying pan and add the onions and bacon, if using. Cook over a low heat for 5 minutes until softened and beginning to colour. Add to the drained potatoes and kale.
- Leave until cool enough to handle. Season well and add the beaten egg. Beat to combine.
- Shape into 8 cakes with your hands. Dust with flour.
- Heat the remaining oil in a frying and fry in two batches for 4-5 minutes each side until golden brown and piping hot.