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.